Bluefin Tuna Tartare Recipe

Prepare tuna

Keep tuna chilled. Pat dry with paper towels. Trim any sinew and cut into small 1/8- to 1/4-inch dice using a very sharp knife. Transfer diced tuna to a chilled bowl.

Seasoning

Add the Meyer lemon juice, Meyer lemon zest, finely minced shallot, chives, chopped chervil (or parsley), extra-virgin olive oil, and the optional 1/2 tsp neutral or sesame oil to the bowl with tuna. Gently fold ingredients together with a rubber spatula until evenly coated. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper, then taste and adjust — you may add up to 1/2 tsp more lemon juice or a pinch more salt if needed.

Chill briefly

Cover the bowl and refrigerate for 10–15 minutes to allow flavors to meld while you prepare the crackers and plating components. Do not marinate longer than 20 minutes to preserve texture and color.

Portion and finish

Using a ring mold (2.5–3 inches) or spoon, portion 2 oz (approx. 57 g) of tartare per serving onto chilled plates. Top each portion with about 0.5 oz (approx. 14 g) of Kaluga caviar, placing it gently in a small quenelle or spoonful centered on the tartare. Sprinkle microgreens lightly around or atop for color and texture. Serve immediately with Meyer lemon wedge on the side.

Make dough

Preheat oven to 375°F (190°C). In a medium bowl combine 3/4 cup all-purpose flour, 1/4 tsp fine sea salt, 1/2 tsp smoked paprika, and 1/4 tsp ground cumin. Work in 2 tbsp cold cubed unsalted butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in 1 tsp toasted sesame seeds. Add 2 tsp cold water and 1 tsp olive oil; mix until a rough dough forms. Do not overwork.

Roll and cut

Place dough between two pieces of parchment paper and roll thinly (about 1/16 inch / 1.5 mm). Remove top parchment and brush lightly with a little olive oil if desired. Using a knife or pizza cutter, cut into small bite-size squares or rectangles (approximately 2 x 1 inch) or desired shapes.

Bake

Transfer parchment with cut crackers to a baking sheet. Bake at 375°F (190°C) for 10–12 minutes, or until edges are golden and crackers are crisp. Rotate sheet halfway through baking for even color. Keep a close eye during final minutes to avoid burning.

Cool

Remove crackers from oven and transfer to a wire rack to cool. Crackers will crisp further as they cool. Make about 12–16 crackers; serve alongside tartare.