If you’ve never grilled albacore tuna before, this is your sign to try it. This Traeger Grilled Albacore Tuna Loin takes just a few minutes on the heat, then chills in the fridge for easy slicing and serving. The quick sear locks in the flavor while keeping that silky rare center, and the Togarashi seasoning adds just the right kick. It’s cool, clean, and super easy to prep ahead of time.
Traeger Grilled Albacore Tuna Loin
If you live near the coast and have access to fresh albacore tuna, you need to get down to the docks and grab a few loins. There is so much more to this versatile tuna than tuna fish sandwiches.
The whole recipe comes together fast, with barely any cooking involved. It’s one of those dishes that looks fancy, tastes restaurant-worthy, but doesn’t require you to be a trained chef.
You’ll want to use the freshest albacore possible here if you’re eating it rare. To make it safer to eat, it should be held at -7°F for at least 7 days prior to consuming.
Don’t skip the green onions! Those chilled curls on top add crunch, a hint of sharpness, and some nice visual contrast.
Why You’ll Love This Dish
- Quick Cook Time – Sear each side for just 15 seconds and you’re done with the heat.
- Chilled & Refreshing – Perfect for warm days or a sushi-style appetizer platter.
- Flavor Kick – Togarashi adds a mild heat and citrusy depth that pairs great with tuna.
- Prep-Ahead Friendly – Chill time does the work for you. Serve it cold when guests arrive.
- Impressive Presentation – Thin slices and curled green onions make it look like a chef made it.
Traeger Grilled Albacore Tuna Loin Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Albacore Tuna Loin – Clean, firm, sushi-grade tuna is key. Frozen is fine, just thaw completely first.
- Salt – Simple seasoning to bring out the tuna’s natural flavor.
- Togarashi Seasoning – Japanese 7-spice blend. Adds heat, citrus, and umami. Sub with chili flakes and sesame seeds if needed.
- Olive Oil – Used for the quick sear. Neutral oil like avocado oil also works.
- Green Onions – Adds crunch and bite. The ice bath trick gives them a nice curl and mellows the sharpness.
How To Make Albacore Tuna On The Grill
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Prep The Tuna: If frozen, thaw completely. Wrap in paper towels and chill in the fridge for 30 minutes to dry out the surface. Preheat your grill to 450°F.
- Season It: Remove the tuna from the fridge, unwrap, and season all sides with salt and Togarashi.
- Quick Sear: Add a piece of non-stick foil to the grill surface. Let it heat up for 3-4 minutes in the grill. Add the tuna and cook for 2 minutes per side, flipping twice.
- Chill Again: Place the seared tuna on a plate, cover it, and refrigerate for another 30 minutes.
- Slice & Serve: While the tuna chills, thinly slice green onions and soak them in ice water for 20 minutes. Slice the chilled tuna into 1/4-inch slices and top with the curled onions. Serve with soy sauce, wasabi, and pickled ginger.
Traeger Albacore Tuna FAQ
Yes. You can make it up to a day ahead. Keep it tightly wrapped in the fridge and slice just before serving.
Wrap tightly in plastic or store in an airtight container in the fridge. Eat within 24 hours for best quality.
Nope! This one’s meant to be served cold. Reheating will overcook the tuna and ruin the texture.
Chili flakes mixed with sesame seeds and a bit of citrus zest work in a pinch. It won’t be exact but will still taste great.
If you don’t enjoy rare tuna, we can’t be friends and this isn’t the recipe for you. 😉
Serve This With…
This Traeger Grilled Albacore Tuna Loin is clean, cool, and packed with flavor. It’s easy to prep, perfect for feeding a crowd, and looks just as good as it tastes. Whether you’re kicking off a backyard seafood night or want something different on the appetizer table, this one’s a solid choice.
Traeger Grilled Albacore Tuna Loin
What I Use
Ingredients
- 1 pound tuna loin
- ½ teaspoon salt
- 1 tablespoon Togarashi seasoning
- 2 tablespoons olive oil
- 1 bunch green onions
Instructions
- If frozen, let your tuna completely thaw.
- Wrap your tuna loin in paper towels and place into your fridge for at least half an hour.
- Remove your tuna from the refrigerator, unwrap, and place onto a cutting board.
- Sprinkle the salt and Togarashi on all sides of the tuna loin.
- Put a medium size pan onto the stove top on medium high heat.
- Add the oil to the pan and let it heat up. Once the oil is hot, add the tuna loin.
- Let the tuna cook for 15 seconds on all sides and remove from the pan.
- Place the tuna on a plate and put it into the refrigerator to chill for a half hour. While the tuna is chilling down in the fridge, slice your green onions into very thin slices, (less than an 1/8″ wide), lengthwise.
- Place the slice green onions into an ice bath for twenty minutes. (This will curl the green onion slices, as well as reduce the harsh flavor of them.)
- After the tuna is chilled, pull from the fridge and slice them in 1/4″ slices lengthwise on the loin with a very sharp knife on a cutting board.
- Plate the slices of tuna how you like and top with the green onions.
- Serve with soy sauce, wasabi, pickled ginger and any other condiments you like.