There are meals that take hours. And then there are the ones that come together in ten minutes, but still feel like an occasion. This is that second kind.
We got our hands on some pristine, wild-caught bluefin tuna loin from our friends at Browne Trading Co., an iconic Portland seafood source that’s been supplying the best restaurants (and lucky cruisers) with impeccable catch for decades. The fish was a gift, but the inspiration came instantly: treat it with reverence, keep it simple, and let the ocean speak.
This dish leans into the philosophy we return to again and again on the water: when you’ve got a great ingredient, get out of its way. The seared tuna is just-kissed by heat, still rare and supple in the center, caramelized on the edges. And the vierge? That’s the activator.
Think of sauce vierge not as a recipe, but as a technique. At its core, it’s chopped tomato, aromatics, and olive oil, sometimes with citrus or vinegar, sometimes not. Warm it up, spoon it cold, tweak it endlessly. We went with heirloom tomato, English cucumber, shallot, lime juice, and a whisper of fresh herbs. It’s vegetal, zippy, and juicy, like a little garden picnic that makes the tuna taste more like itself.
Ingredients:
For the fish:
Kosher salt and black pepper
Method
1. Make the vierge:
In a small bowl, combine tomato, cucumber, shallot, olive oil, lime juice, salt, and pepper. Stir gently and let sit for 10–15 minutes while you prepare the fish. This allows the flavors to meld into something greater than the sum of its parts.
2. Prep the tuna:
Pat the fillets dry. Season generously with kosher salt and freshly cracked black pepper. Rub each fillet lightly with olive oil.
Heat a skillet or grill pan until it’s just about smoking. Add a slick of oil, then place the fillets in carefully. It’s important to use a high heat tolerant vegetable oil for searing. (Extra Virgin Olive oil, for example, cannot handle cooking at high heat and starts to break down, giving whatever you’re cooking a bitter taste.) Sear for about 2–3 minutes per side, depending on thickness. You’re looking for golden crust on the outside, rare in the center, warm to the touch, but not cooked through.
4. Plate:
Spoon the vierge onto your plate. Slice each fillet and place onto of the vierge. Serve immediately. Add grilled bread or crushed new potatoes on the side if you’d like something to soak up the juices. Enjoy!
Bluefin tuna often sparks conversation, and it should. It’s a revered species that’s been overfished in many parts of the world. But here in Maine and along the U.S. East Coast, it’s a different story. The local bluefin fishery is highly regulated, carefully monitored, and limited by strict quotas. Most fish are caught one-by-one, with rod and reel. It’s sustainable, traceable, and deeply seasonal, just the way we like it.
That’s why we trust Browne Trading Co. Their partnerships with small-boat fishers and commitment to transparency make them one of our favorite resources when provisioning in Portland, whether you’re tied up at the dock or anchored out for the night.
If you are lucky enough to land a tuna (or any other fresh catch, really) while cruising this season, we highly recommend keeping it simple and delicious with this delivery technique. This recipe is refined-rustic boat cooking. It’s elegant without fuss. The vierge doubles as sauce, salad, and acid.
And when it hits that tuna, oh man. It’s like the Atlantic gave you a high five.
Cheers,
Max & Theresa