14 Day Dry Aged Yellowfin Tuna & Swordfish Cap Recipe

Prepare and portion fish

Remove dry-aged yellowfin tuna and swordfish from refrigerator 30 minutes before cooking to come toward room temperature. Pat both loins dry with paper towel. Trim any ragged edges and slice each loin into 6 equal medallions (approximately 25 g–50 g each depending on final size), or leave as 2 larger steaks if preferred. Season both sides lightly and evenly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper total (adjust proportionally between pieces).

Sear fish

Heat a heavy skillet (preferably cast iron) over high heat until smoking. Add 2 tbs neutral oil and swirl to coat. Working in batches if necessary, sear the swordfish pieces first for 45–60 seconds per side for a medium exterior and slightly rare interior (dry-aged pieces cook quickly). Remove to a warm plate and tent loosely with foil. Sear tuna pieces 20–30 seconds per side for a rare center (dry-aged tuna benefits from quick, hot sear). Rest tuna 2 minutes before plating. Taste and adjust seasoning with remaining salt/pepper if needed.

Prepare fruit: Halve and slice peaches and quarter apricots. In a bowl combine 2 tsp extra-virgin olive oil, 1 tbs lemon juice, 1 tsp honey, 1/2 tsp flaky sea salt and 1/4 tsp freshly ground black pepper. Gently toss sliced stone fruit in the dressing, then fold in micro basil or torn basil leaves. Let marinate at room temperature while finishing other components for at least 10 minutes so juices develop.

Make quick compote: Melt 1 tbs butter in a small saucepan over medium heat. Add the thinly sliced crimson onion and sweat for 3–4 minutes until softened. Sprinkle 1 tsp sugar over the onion, stir, and continue cooking 4–6 minutes until the onion begins to caramelize. Deglaze with 1 tbs red wine vinegar and 2 tbs water, reduce heat to low and simmer 2–3 minutes until slightly jammy. Season with 1/4 tsp salt and 1/4 tsp cracked black pepper. Remove from heat and cool slightly; compote can be made ahead and refrigerated up to 48 hours—rewarm gently before plating or serve at room temperature.

Cook and rice potatoes

Prepare potatoes ahead: boil peeled russets in salted water until fork-tender (15–20 minutes), drain well and return to hot pot for 1–2 minutes to dry. Rice or mash potatoes while hot and allow to cool to lukewarm.

Make dough

In a bowl combine 400 g riced potatoes, 80 g all-purpose flour, 1 large egg, 40 g grated Parmesan, 2 tbs finely chopped chives, 3/4 tsp salt and 1/2 tsp black pepper. Stir until a soft, slightly tacky dough forms—do not overwork. If too wet, add up to 1–2 tbs more flour.

Shape and fry

Heat neutral frying oil in a deep skillet or saucepan to 170°C (340°F) — if you don't have a thermometer, oil should form small steady bubbles when a small piece of dough is dropped in. Portion dough into 8 small rounds (about 40–50 g each) and shape into doughnut-like rings or flattened rounds with a small hole in center. Fry in batches, turning once, until golden and crisp, about 2–3 minutes per side. Transfer to a paper towel-lined tray and season immediately with a pinch of flaky salt. Keep warm in a low oven (90–100°C) while finishing dish.

Assemble components: On each plate place a warm potato doughnut as base. Spoon a small mound (about 1–2 tbs) of crimson onion compote on the doughnut. Arrange alternating slices/medallions of seared yellowfin tuna and seared swordfish on and around the doughnut (3–4 pieces each per serving, or as preferred). Scatter marinated stone fruit and basil around the fish and doughnut, leaving bright pockets of fruit juice.

Garnish and season: Finish with a light drizzle of smoked olive oil or finishing oil (about 1 tsp per plate), a sprinkle of lemon zest, additional microgreens or basil, and a pinch more flaky sea salt and cracked black pepper to taste. Serve immediately while doughnuts are warm and fish is hot/just-rested.