Linguine with BC albacore

Locally caught canned albacore tuna is delicious enough for the main course.

Credit: iStock

Emily Wight

BC-caught and -canned tuna is delicious enough to make the main course

I was in the mood for a good tuna melt this past weekend, so I found a can of Estevan Tuna Co. albacore tuna at Edible BC on Granville Island. I’d heard a lot of good things about the Courtenay-based company’s sustainable, hook-and-line caught tuna (also sold as frozen fillets), but missed them a few times at the Vancouver Farmers Markets.

Believe the hype, folks. This tuna is nothing like the dry, stinky, cat-food-like canned tuna you grew up with. No watery viscera, and it doesn’t smell a thing like low tide. It’s naturally lightly salty, but not aggressively fishy; it’s pure, fresh and Pacific.


Where to buy

Find Estevan Tuna at:

Edible BC

565-1689 Johnston St, Vancouver


The Home Grow-In Grocer

196 West 18th Ave, Vancouver


Winter Farmers Market

WISE Hall, 1882 Adanac St, Vancouver

March 13 and April 10.

Other BC retail locations.

When friends called to say they were coming for dinner, I set aside my craving in favour of pasta instead, since the can of tuna had to stretch a long way (especially at five dollars per can).

Fortunately for them, I was willing to forgo the tuna melt for some of my favourite people. And this will be a dish I make for my favourite people more often.


RECIPE: Linguine with albacore and capers

1 180g (7 oz) can BC albacore tuna, packed in olive oil

2 eggs, hardboiled

4 anchovies, minced

1 clove garlic, minced

1 large lemon, zest and juice

1 tbsp capers, rinsed and roughly chopped

1 tbsp chopped fresh flat-leaf parsley or dill

¼ cup dry white wine

¼ cup extra virgin olive oil

1 to 2 tsp fresh ground black pepper

Salt, to taste

1 480g (16 oz) package dried linguine

In a medium-size bowl, mash together tuna (including its juices) and egg yolks, until the yolks have all but disappeared.

Chop the egg whites, then stir into the mix, followed by the anchovies, garlic, lemon zest and juice, capers, parsley or dill, wine, olive oil, and pepper. Add salt to taste (but it most likely won’t be needed).

Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes.

Boil the pasta in salted water until al denté (nine or 10 minutes), then drain. Toss immediately with a third of the tuna mixture, then pour into a serving dish and top with the remaining mixture.

Serve topped with additional black pepper and green herbs, as desired.



Emily Wight is a Vancouver-based writer, editor, eater, and food blogger. You can find her online at well fed, flat broke or Twitter. If you’re looking for her in real life, try South Granville, or anywhere there are pancakes.