Pan-Seared Albacore with Plums, Melon, Tahini, and Pickled Chiles

At the Walrus and the Carpenter, we don’t just serve oysters raw; we also love raw clams, scallops, and fin fish, too. Line-caught albacore is a favorite in season, and its accompaniments are ever-evolving, depending on what is glorious at the market at a given moment. This dish, with barely seared tuna, couldn’t be more late-summer if it tried, with plums, melons, and sharp little rings of pickled chiles. The tahini keeps it all earthy and grounded. When you make a plate like this, make su