12 Day Dry Aged Yellowfin Tuna Wellington Recipe

Trim and portion

Remove any dried exterior and silver skin from the dry-aged yellowfin loin. Portion into a single uniform piece approximately 600–700 g and shape gently into a rectangular log about 20–22 cm long and 6–8 cm thick so it fits inside the pastry with room for filling.

Pat the tuna dry with paper towels. Season all sides with 2 tsp sea salt and 1 tsp freshly ground black pepper, pressing gently to adhere.

Heat 2 tbs neutral oil in a heavy skillet over high heat until shimmering. Sear the tuna 20–30 seconds per side (all faces) to develop a light crust but keep the interior rare. Remove and let rest on a wire rack while you prepare the filling and pastry. The sear gives flavor but the tuna will finish cooking in the oven briefly inside the Wellington.

In the same pan used for searing (wipe excess oil if burnt, add 1 tbs olive oil and 2 tbs butter) over medium-high heat, add the torn maitake mushrooms. Sauté without crowding so they brown — about 4–6 minutes — until edges caramelize and moisture largely evaporated.

Add 1 cup finely diced crimson onion and continue to cook 3–4 minutes until softened and translucent.

Stir in 2 minced garlic cloves and 2 tsp chopped thyme and cook 30–45 seconds until aromatic.

Deglaze the pan with 2 tbs sherry or dry white wine, scraping browned bits; let the liquid reduce almost dry. Stir in 1 tsp soy sauce, 1 tsp lemon zest, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Remove from heat and let cool completely—this is critical to avoid steaming the pastry.

Combine 1 cup diced stone fruit with 1/2 cup very thinly sliced crimson onion in a bowl. Add 1 tbs sherry vinegar, 1 tsp honey, 1 tsp fresh lemon juice, 1 tbs chopped chives or basil and 1/4 tsp salt. Toss gently and let sit at room temperature for 10–15 minutes to marry flavors. This relish is served alongside slices of the Wellington for contrast — do not add to the pastry interior (it would make pastry soggy).

Preheat the oven to 205°C (400°F). Line a baking sheet with parchment paper.

Lightly flour a work surface and roll the puff pastry to smooth any seams, making a rectangle large enough to wrap the tuna with a 2 cm overlap. Brush the center of the pastry with 2 tsp English or Dijon mustard in a line where the tuna will sit.

Lay half of the cooled mushroom mixture in a thin even layer down the center of the pastry where the tuna will be placed. The mushrooms should be cool to the touch to avoid melting the butter and making the pastry soggy.

Place the seared tuna log on top of the mushroom layer. Press gently so it sits evenly. Spoon the remaining mushroom mixture over the top of the tuna, pressing to form a compact profile but keeping it slightly lower than the pastry edges.

Brush the exposed pastry edges with beaten egg wash. Fold the long sides of the pastry over the tuna, overlapping slightly. Fold and seal the short ends, trimming excess pastry if necessary. Place seam-side down on the prepared baking sheet. Brush the entire surface with egg wash and, if desired, use leftover pastry scraps to decorate the top; brush decorations with egg wash as well.

Chill the assembled Wellington in the refrigerator for 15 minutes to firm the pastry and help it keep its shape. This helps prevent shrinking and leaking during baking.

Make a couple of small steam vents in the top of the pastry with a sharp knife. Brush one final thin layer of egg wash.

Bake at 205°C (400°F) for 18–22 minutes, until pastry is deep golden and crisp. Because the tuna was seared and dry-aged, the interior should remain rare to medium-rare; target an internal temperature of about 45–50°C (113–122°F) for rare to medium-rare. If you prefer more done tuna, add 3–5 minutes but watch carefully to avoid overcooking.

Remove from oven and let rest 6–8 minutes to relax carryover cooking and set juices. Resting also makes slicing cleaner.

Slice the Wellington into 2–2.5 cm thick slices using a very sharp knife (wiping the blade between cuts helps). Arrange slices on a warm platter.

Spoon a small amount of the stone fruit relish alongside each slice. Drizzle a little extra virgin olive oil over the tuna slices and scatter microgreens or baby herbs on top. Serve with lemon wedges for those who want a bright finish.

Serve immediately. Leftovers (if any) are best eaten cold or gently warmed; the pastry will lose its crispness if reheated aggressively.