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Grilled Albacore Sandwich With Red Peppers

Grilled Albacore Sandwich With Red Peppers
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 1/3 pounds skinless Pacific albacore, cut into 3/4 inch thick loin cuts
  • 2 tablespoons + 2 teaspoons olive oil
  • 6 tablespoons Lemon juice
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/2 teaspoon oregano, crushed
  • dash of cayenne
  • Sautéed Red Peppers (see below)
  • 2 French rolls, split lengthwise
  • 1/4 cup chopped basil
  • Sautéed Red Peppers
  • 1 red pepper, roasted, peeled and cut into 1/2 inch strips
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • 1 medium onion, sliced into thin half-rings


1 Rinse albacore with cold water; pat dry with paper towels.

2 Set aside. Make vinaigrette by combining oil, lemon juice, pepper, salt, oregano and cayenne; mix well.

3 Divide in half. Marinate albacore in one-half of the vinaigrette for 30 minutes, turning once.

4 While fish is marinating make Sautéed Red Peppers (see recipe below). Drain albacore reserving marinade.

5 Place on greased grate, 4-5 inches from hot coals. Cook 5-6 minutes, turning once and basting frequently.

6 Do not overcook! Albacore should be pink in center when removed from the heat.

7 Toast rolls lightly on grill. Brush toasted sides with remaining vinaigrette. Make four open-faced sandwiches by topping with albacore, Sautéed Red Peppers and fresh basil.

8 Serve immediately. Sautéed Red Peppers In non-stick pan, sauté garlic and onion in oil until onion is translucent.

9 Stir in red peppers and remove from heat. Set aside.

Source: Oregon Albacore Commission