Smoked Tuna Tartlet Recipe

If using store-bought pre-baked tartlet shells, check for any crumbs and set 12 shells on a serving platter. If shells are slightly soft, bake at 180°C (350°F) for 3–4 minutes until crisp, then cool completely before filling.

Cold smoke (preferred subtle smoke)

If you want a smoky edge, cold-smoke the diced tuna briefly. Place the diced tuna in a shallow stainless-steel or glass tray, cover with plastic wrap leaving a small gap for smoke to enter, or use a smoking gun in a sealed container. Generate smoke from apple or alder chips for 3–6 minutes until the tuna takes on a faint smoky aroma. Do not cook the fish; this is a flavoring step. Remove and refrigerate for 5 minutes to let flavors settle.

Alternative — smoked oil

If you do not cold-smoke, stir the neutral oil (0.5 tsp) with 1–2 drops of commercially available smoked oil or use 0.5 tsp light olive oil tossed with the tuna later to impart a subtle smoky note.

Place the finely diced (and optionally cold-smoked) tuna in a mixing bowl. Add the mayonnaise, aged fish shoyu, fresh lemon juice, grated horseradish, minced shallot, extra-virgin olive oil, black pepper and sea salt. Gently fold the mixture with a rubber spatula until evenly combined but still slightly chunky — avoid overmixing so the tuna retains texture. Taste and adjust seasoning: add up to 0.5 tsp more aged fish shoyu or a few drops of lemon juice if needed. Keep chilled until assembly.

Using a small spoon or a piping bag with a medium round tip, portion about 20 g (roughly 1 heaping tablespoon) of the tuna mixture into each cooled tartlet shell, pressing lightly so it fills the cavity without overflowing. Smooth the top so there is a small flat surface for the caviar.

Using a small spoon, gently place about 5 g of Kaluga caviar on top of each tartlet (roughly a scant 1/2 teaspoon). Handle the caviar delicately to avoid breaking the pearls.

Garnish each tartlet with one microgreen sprig, a short thin strip of lemon zest, and a light dusting (a pinch) of toasted sesame seeds for contrast. If you prepared smoked oil or used the smoked-oil alternative, brush a hairline glaze (very light) across the rim of each tartlet with the 0.5 tsp oil to add sheen and an added smoky nuance.

Arrange tartlets on a chilled platter and serve immediately so the shells remain crisp and the caviar is at near-cold temperature. Provide small tasting spoons or cocktail forks. Leftovers: keep tuna mixture covered in the refrigerator up to 24 hours; assembled tartlets are best consumed immediately and should not be stored (caviar and shells will degrade).