A La Plancha BC Albacore Tuna with Pickled Beans and Sweet Mustard

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Sweet Mustard
Club House Mustard Seed 180 mL
Water 120 mL
Sugar 120 mL
BC Albacore Tuna
BC albacore tuna loins, cleaned and cut 2 each
Club House La Grille Maple Bacon Seasoning 150 mL
Canola oil, cold-pressed 120 mL
Green Beans
White vinegar 180 mL
Sherry wine 180 mL
Long green beans 1 cup
Water 120 mL

chef's tip

Chef Insider Tip: Quick Pickling

Pickling vegetables? For maximum flavour, in a pot, add water, vinegar, honey, salt plus black peppercorns, pink peppercorns, garlic and any other preferred seasoning. Bring this mixture to a boil and pour into your pre-sanitized vegetable jars along with the produce to be pickled. Seal the lid tightly and allow sitting for 1-7 to reach desired flavour.


This recipe was created for Club House for Chefs by: Shane Chartrand, Executive Chef and General Manager of the River Cree Resort and Casino’s Sage Restaurant in Edmonton, AB.

For the Sweet Mustard: Combine Club House Mustard Seed, water (120 mL) and sugar together in a jar. Leave for 24 hours.

For the BC Albacore Tuna: Prepare tuna by spraying it gently with vegetable spray. Coat tuna with Club House La Grille Maple Bacon Seasoning. Wrap tuna tightly in plastic wrap and refrigerate for 20 minutes. Heat up plancha grill to high until just smoking. Add oil into the pan and carefully sear all sides of the rubbed tuna for no longer than 5 seconds. Lay the loins in the grill away from you. Take off the heat and transfer into the freezer to stop the cooking process and to make the tuna slice more easily. Leave for 10- 12 minutes, then transfer to refrigerator.

For the Green Beans: In a medium sauce pot, add water (120 mL), sherry wine, white vinegar and bring to a light boil then add green beans. Leave cooking gently for a few minutes then strain. Cool in the refrigerator

For Assembly: Take the tuna out and gently cut at a slight angle into ½” slices. Separately, toss the pickled beans in cold pressed canola and add a pinch of coarse sea salt. In 4 small bowls, equally spoon the mustard in each, then gently pile mixed vegetables on top of mustard sauce. Finish with the slices of tuna on top.

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