Simple, quick yet elegant, this recipe brings out the delicate flavor of Pacific troll-caught albacore. We suggest serving herb-broiled albacore with steamed new red potatoes and brussel sprouts lightly sprinkled with olive oil, basil and just a hint of garlic. Don't forget the white wine and crusty French bread for a complete, satisfying summer dinner!

1½ pounds Pacific troll-caught albacore loins, cut into ¾" thick steaks
1 tablespoon butter
1 tablespoon canola oil
½ teaspoon dried basil
4 teaspoons chopped parsley
1 teaspoon Dijon mustard
¼ cup lemon juice
salt and pepper to taste
½ teaspoon coarsely grated lemon peel

Rinse albacore with cold water; pat dry with paper towels. In small saucepan, melt butter with oil. Add basil, parsley, mustard, lemon juice, and salt and pepper to taste. Stir. Place albacore on greased broiler pan. Baste with marinade. Broil 4-5 inches from source of heat for 3 minutes. Turn and baste. Broil an additional 3 minutes, or until albacore is medium-rare, leaving a pink core in center. Transfer to serving platter and sprinkle with lemon peel.