We got two big chunks of albacore. I decided to slice them into one-inch thick steaks and grill them in a pan with butter and olive oil. I used a Spice Hunters seafood blend that had citrus notes and added sea salt for a quick seasoning. The fish went into one pan, and some Swiss chard went into another. I cooked the fish for about 5 minutes on each side, which might have been a bit long. You can serve albacore on the rare side, but ours was well done, and it was delicious! A radish and a kiwi were added to compliment the meal and make it more complete.
I used the Swiss chard recipe from SLO Veg: