1½ pounds troll-caught albacore tuna loins
1 clove garlic, minced
½ cup sliced onion
1 tablespoon white vinegar
6 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons canola oil
2 tomatoes, peeled and chopped
2 bay leaves
1 tablespoon tarragon or basil
Hot pepper flakes
Salt and pepper

Set aside 2 tablespoons lime of the lime juice and 2 tablespoons of the canola oil. Cut the raw troll-caught albacore into 1" cubes; combine with 4 tablespoons lime juice, 1 tablespoon canola oil, and the remaining ingredients. Cover and refrigerate overnight. Drain the next morning and add remaining oil and lime juice. Serve with a spoon.

This recipe has been reprinted from the Moss Landing Albacore Cookbook, which was originally published in 1983 by the Moss Landing Commercial Fishermen's Auxiliary.