Tuna Recipe

Prep and thinly pound tuna

Pat the yellowfin tuna dry with paper towels. Place the tuna between two pieces of plastic wrap or in a resealable bag and, using a rolling pin or the flat side of a meat mallet, gently pound the tuna to an even thickness of about 1/8 inch. Keep chilled until ready to dress.

Make marinade and dress tuna

Whisk together extra-virgin olive oil, soy sauce, lemon juice, 1/2 tsp fine sea salt and 1/4 tsp black pepper in a small bowl. Lay the thin tuna slices on a chilled tray and lightly brush or spoon the marinade over both sides—use just enough to coat. Let sit in the refrigerator for 5–10 minutes to allow flavor to penetrate, then return to a cold plate.

Season foie gras

If using fresh foie gras, slice into 8 thin medallions (approximately 1/2 oz–1 oz each) and pat dry. Brush each slice very lightly with melted butter and season with 1/4 tsp fine sea salt and a pinch of black pepper. If using torchon, slice cold and proceed the same.

Warm lightly (optional)

For a warm, slightly seared finish: heat a nonstick skillet over medium-high heat until hot, then quickly sear foie gras slices 20–30 seconds per side—just long enough to warm and color but not melt away. Transfer to paper towel briefly to remove excess fat. If you prefer fully cold foie gras, skip searing and use slices straight from the refrigerator.

Toast baguette slices

Preheat oven to 375°F (190°C) or set a broiler to low. Arrange baguette slices on a baking sheet, brush both sides lightly with olive oil or melted butter. Toast in the oven 6–8 minutes, flipping once, until golden and crisp (or under broiler 1–2 minutes per side—watch closely). Remove and cool slightly.

Assemble layers

Place a toasted baguette slice on a serving plate. Lay one thin slice of marinated tuna on the toast, trimming to fit if needed. Top the tuna with a slice of foie gras (warmed or cold, as prepared). If you want a taller stack, repeat with a second tuna slice and foie slice but keep proportions balanced so the toast supports them.

Finish and garnish

Sprinkle finely snipped chives over each stack, add a small pinch of flaky sea salt and a grind of black pepper. Garnish with a few microgreens or a small watercress sprig. Serve immediately with lemon wedges on the side for a light squeeze if desired.

Serving suggestion

Serve as an appetizer — recipe yields about 12 small crostini (depending on baguette size). Provide extra napkins and enjoy immediately so foie gras and tuna retain their texture.