Layers Of Thinly Pounded Yellowfin Tuna Recipe

Chill and slice

Place the sushi-grade yellowfin tuna in the coldest part of your refrigerator for 20–30 minutes to firm it slightly — this makes ultra-thin slicing easier. Pat the tuna dry with paper towel.

Pound and slice thin

Using a very sharp chef's knife, slice the tuna across the grain into 1/16–1/8-inch thick slices. If desired, place slices between two sheets of plastic wrap and gently pound with the flat side of a meat mallet to make them uniformly thin and tender. Arrange slices in slightly overlapping layers on a chilled platter to create a single contiguous sheet roughly 6–8 inches across.

Season and oil

Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper in a small bowl. Lightly brush or drizzle the mixture over the layered tuna to season. Set aside on the platter while you prepare other components (do not let sit more than 15 minutes).

Sear foie gras (if using fresh)

If using fresh foie gras lobe: pat slices (about 1/2 inch thick) dry and season very lightly with salt. Heat a heavy skillet over high heat until smoking. Do not add fat — foie renders quickly. Sear slices 20–30 seconds per side until golden brown and caramelized, then transfer to paper towel to drain. Keep warm briefly (or serve at just-warm to room temperature).

If using torchon or pre-made foie

If using a cold torchon or pre-sliced foie gras, slice into 4 even pieces and bring to cool-room temperature so it’s soft enough to spread or place atop tuna without cracking.

Finish foie

If desired, dot the seared foie with the softened butter while still warm so it melts slightly, then sprinkle with 1/4 teaspoon fine sea salt. Keep ready for plating.

Preheat oven to 400°F (200°C) or heat a skillet. Brush baguette slices lightly with 1 tablespoon olive oil on both sides. Arrange on a baking sheet and toast 6–8 minutes, flipping once, until crisp and golden. Alternatively, grill or pan-toast 1–2 minutes per side until golden. Keep warm or at room temperature.

To build each portion: place a round or square ring mold (optional) on the serving plate. Lay a layer of the thinly pounded tuna inside the ring, overlapping for a continuous layer. Top with a small slice of seared or torchon foie gras (approximately 1 ounce per portion).

Garnish each stack with a small sprinkle of chopped capers (optional), a pinch of lemon zest, and 1/2 tablespoon finely snipped chives. Scatter microgreens or baby arugula around the tuna for freshness. Drizzle a few drops of good-quality olive oil over the tuna and around the plate. Add remaining chives over the foie.

Serve immediately with toasted baguette slices on the side so guests can place tuna and foie on crostini. Recommend 3–4 crostini per serving depending on appetite.