Bluefin Toro* Recipe

Chill and slice

Keep the toro well chilled until just before service. Pat dry with paper towel to remove any excess moisture to help caviar adhere. Using a very sharp knife warmed briefly under hot water and wiped dry, slice the toro into 6 thin, even slices about 1/8–1/4" thick and roughly 1.5–2" long for bite-sized pieces.

Season the slices lightly with 1/4 tsp fine sea salt, sprinkling evenly on both sides. Brush each slice very lightly with the neutral oil to add sheen and prevent sticking to the plate.

Portion the Petrossian Imperial Kaluga caviar into small chilled spoon or bowl. Keep chilled until plating to preserve texture and temperature.

Thinly slice the fresh chives on a sharp bias into delicate 1/8" pieces. Zest half a lemon to collect approximately 1/2 tsp of lemon zest.

If using microgreens, rinse gently and spin dry or pat dry so they do not add moisture to the plate.

Arrange the 6 toro slices on a chilled serving plate or individual chilled saucers, spacing them evenly.

Using a small spoon, place roughly 1/4 tsp to 1/2 tsp of caviar on top of each toro slice (total about 1.5 tbsp). Be gentle—place caviar in the center so it reads as an elegant dot on each piece.

Scatter a few slivers of sliced chive across each slice (about a scant 1/4 tsp chives per piece). Lightly dust the toro and plate with smoked sea salt: use approximately 1/8–1/4 tsp total, tapping sparingly to avoid overpowering the delicacy of the fish.

Finish each piece with a whisper of lemon zest (a small pinch per slice) to lift the flavors. Tuck a few microgreens beside the toro for color, if using.

If serving with toasts, warm the blini or brioche briefly, butter lightly, and present alongside the toro so guests may eat caviar-topped toro on the toast if desired.

Serve immediately while the toro and caviar are cold. Suggest one or two pieces per guest as an amuse-bouche or starter; do not refrigerate leftovers with caviar on top.