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Ingredients
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Bluefin Tuna and Caviar Plate
Method
Bluefin Tuna and Caviar Plate
- 1
Prepare tuna
Pat the bluefin tuna dry with paper towels. Trim any sinew and slice the loin crosswise into 1/8- to 1/4-inch thin sashimi slices (about 16–20 slices from 12 oz). Arrange slices in a single layer on a chilled serving plate, slightly overlapping for a neat presentation.
- 2
Season tuna
Lightly sprinkle the 1 tsp salt and 1/4 tsp white pepper evenly over the tuna slices. Drizzle the 1 tbsp neutral oil and 1 tsp extra-virgin olive oil thinly over the slices to give a glossy finish without saturating the fish. Scatter the 1/2 tsp microplane lemon zest over the top.
- 3
Make soy-lemon dressing
In a small bowl combine the 1 tbsp fresh lemon juice, 2 tsp low-sodium soy sauce, and the finely minced shallot (1 tbsp). Stir gently and let sit for 2 minutes to soften the shallot and marry flavors. Taste and adjust—if too salty, add a few drops more lemon juice.
- 4
Assemble caviar accents
Using a small spoon, portion 2 Tbsp of caviar into small quenelle-like mounds (or small teaspoons) and place them atop selected tuna slices or in two small piles on the plate so guests can take a bit of caviar with tuna. Keep caviar chilled until the last moment and do not stir it into the soy-lemon dressing (to preserve texture).
- 5
Finish and garnish
Lightly drizzle the soy-lemon-shallot dressing over the tuna slices selectively—do not soak; you want a light accent. Sprinkle the 1 tbsp finely snipped chives evenly over the plate. Grind the 1/4 tsp black pepper lightly over the fish. If serving with brioche, lightly toast the brioche rounds, brush with the softened butter, and place alongside the tuna for guests to spoon tuna and caviar onto. Serve immediately, keeping any leftover caviar chilled in a bowl set over ice.
- 6
Serving notes
Serve chilled or at cool-room temperature. Each bite should combine a thin slice of tuna, a small smear of dressing, and a small amount of caviar to let the briny pop of the roe complement the rich tuna. Recommend 2–3 slices per person as an appetizer; provide small spoons for the caviar and avoid metal utensils if using delicate caviar traditions prefer mother-of-pearl or bone spoons.
