Tuna Niçoise Rice Cake Recipe

Pat the bluefin tuna dry with paper towels and finely dice into small, even 3–4 mm pieces.

In a medium bowl combine olive oil, lemon juice, Dijon mustard, sea salt, and black pepper. Whisk briefly to emulsify.

Add the diced tuna, chopped capers and chives to the dressing. Gently fold to coat evenly. Taste and adjust seasoning. Chill briefly while preparing other components.

Place the pasteurized room-temperature egg yolk in a small mixing bowl or the cup of an immersion blender.

Add the lemon juice and a pinch of salt and white pepper. Begin whisking (or run the immersion blender) while very slowly streaming in the neutral oil to create a thick, silky emulsion. The final texture should be light and whipped — thicker than vinaigrette but looser than mayonnaise. Adjust seasoning if needed.

Transfer the whipped yolk to a small piping bag or squeeze bottle for plating.

Combine chopped Castelvetrano olives, minced shallot, parsley, lemon zest and the small amount of olive oil in a bowl. Stir to combine and set aside at room temperature so flavors meld.

Mix the cooked, cooled sushi rice with rice vinegar, sugar and kosher salt until evenly combined. Press the rice flat into a small round (about 2.5 inch / 6 cm) ring mold or shape by hand to make two compact cakes about 1/3 inch (8 mm) thick.

Heat neutral oil in a nonstick skillet over medium-high heat until shimmering but not smoking. Carefully place the rice cakes in the pan and press gently with a spatula. Cook 2–3 minutes per side until a crisp golden-brown crust forms. Reduce heat if browning too quickly.

Transfer to a paper towel-lined plate to drain briefly and season lightly with a pinch of salt while hot.

Place one crispy rice toast on a chilled serving plate. Spoon or neatly mound approximately half of the tuna mixture on top of the rice toast, shaping lightly into a compact dome.

Pipe or drizzle small dollops of the whipped egg yolk emulsion over the top of the tuna for richness and visual contrast.

Spoon a small bar of Castelvetrano olive relish adjacent to or on top of the tuna to provide briny, herby notes.

Carefully place a small quenelle (about 1/4 tsp) of Kaluga caviar on the very top center of the tuna mound. Garnish with a few microgreens or baby arugula leaves and finish with a tiny squeeze of lemon if desired.

Repeat assembly for the second piece. Serve immediately so the rice toast remains crisp. Note: 2 piece minimum; scale quantities as needed.