Lightly Torched Albacore Tuna Recipe

Inspired by L'Abattoir

Time20m

Serves2

Scallion, citrus, yuzu kosho vinaigrette

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Ingredients

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Method

Preparation

Prepare the Tuna

Season the Albacore tuna steaks with salt and black pepper on both sides. Drizzle with olive oil and set aside.

Make the Vinaigrette

In a small bowl, whisk together the juice of the citrus fruit and yuzu kosho. Slowly add in olive oil while whisking until well combined. Adjust seasoning with salt if necessary.

Torch the Tuna

Using a culinary torch, lightly sear the outer edges of the tuna steaks until just browned, being careful not to cook the center. If you don’t have a torch, you can sear the tuna in a hot skillet for 30 seconds on each side.

Slice and Serve

Slice the lightly torched tuna steaks into thin pieces. Arrange on a plate, drizzle with the yuzu kosho vinaigrette, and garnish with finely sliced scallions.