Yellowfin Tuna Recipe

Time1h

Serves2

Fine Herbs, Egg Yolk Gelee, Olives, Tomato, Fingerling Potato Chips

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Ingredients

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1
Cook the Fingerling Potatoes
Boil the fingerling potatoes in salted water until tender, about 15 minutes. Drain and let cool, then slice thinly.
2
Prepare the Egg Yolk Gelee
Combine egg yolks with olive oil and a pinch of salt in a blender. Blend until smooth, then pour into a shallow dish. Refrigerate until set, about 30 minutes.
3
Sear the Tuna
Season the yellowfin tuna with salt and black pepper. Heat a pan over high heat, add a drizzle of olive oil, and sear the tuna for 1-2 minutes on each side for rare. Remove from heat and let it rest.
4
Prepare the Olives and Tomatoes
Halve the cherry tomatoes and pit and chop the black olives. Combine them in a bowl with chopped fine herbs and a drizzle of olive oil.

5
Plate the Dish
On a plate, create a bed of the olive and tomato mixture. Slice the seared tuna and arrange it on top. Add dollops of egg yolk gelee around the tuna and top with the fingerling potato chips.
6
Garnish and Serve
Garnish with additional fine herbs if desired and serve immediately.