14 Day Dry Aged Yellowfin Tuna Ribeye, Hand Cut Chips & Anchovy Butter Recipe

Important safety note

This recipe assumes you are using a 14‑day dry aged yellowfin tuna ribeye that has already been properly dry aged under controlled conditions. If you are dry aging at home, ensure you follow food‑safety protocols (refrigeration at 34–38°F / 1–3°C, good air flow, low humidity, and using a dedicated space) or purchase the tuna from a reputable supplier. No further dry aging steps are included here.

Make anchovy butter

Place the softened butter in a bowl. Add the finely chopped anchovy fillets, minced garlic, lemon juice, parsley, black pepper and lemon zest (if using). Mash and mix thoroughly with a fork until fully combined and smooth. Taste and adjust seasoning — anchovies are salty so additional salt is not usually needed. Shape into a small log using plastic wrap or place in a container and chill in the refrigerator until firm, minimum 30 minutes. Keep chilled until plating; you can slice rounds to place on the hot tuna.

Prepare potatoes

Wash and peel the potatoes if you prefer (peel optional). Cut each potato into 1/2 to 3/4 inch (12–18 mm) sticks for classic hand-cut chips. Place the cut fries into a large bowl and cover with cold water. Refrigerate and soak for at least 30 minutes and up to 2 hours to remove surface starch.

Dry and starch

Drain the soaked potatoes and pat completely dry with kitchen towels. If using cornstarch for extra crunch, toss the dried fries lightly with 1 tsp cornstarch until evenly coated.

Blanch (first fry)

Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until just softened and starting to show pale color but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let rest at room temperature for 10–15 minutes (or chill briefly) — this step can be done ahead.

Crisp (second fry)

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, about 2–3 minutes. Remove, drain, sprinkle immediately with fine sea salt and a light drizzle of olive oil if desired. Keep warm in a low oven (200°F / 93°C) on a wire rack while finishing the tuna.

Bring tuna to temperature & season

Remove the dry aged tuna ribeye from the refrigerator 30–40 minutes before cooking to come nearer to room temperature (but keep it cool). Pat the surface dry thoroughly with paper towels. Lightly brush both sides with 2 tbs neutral oil and season both sides with kosher salt and freshly ground black pepper.

Sear the tuna

Heat a heavy skillet (cast iron preferred) over very high heat until smoking. Add a thin film of neutral oil. Carefully place the tuna in the hot skillet and sear without moving for 45–60 seconds to develop a deep brown crust. Flip and sear the other side for 45–60 seconds. For a 1.5–2 inch thick ribeye, searing both faces should give you a rare–medium‑rare center; adjust sear time ±15 seconds depending on desired doneness. If you prefer edges warmed through more, sear the sides briefly (10–15 seconds) while holding with tongs.

Rest & slice

Transfer the seared tuna to a cutting board and let rest for 3–5 minutes. Slice the tuna ribeye against the grain into 3/4 inch (2 cm) thick medallions or into individual steaks, depending on how it was portioned. If you made a large ribeye, portion it into 4 servings.

Finish with anchovy butter

Place a slice or dollop of chilled anchovy butter on each warm tuna portion so it melts over the fish. Sprinkle a few sea salt flakes on top and add a crack of fresh black pepper. Garnish with microgreens or baby watercress if using.

Arrange 1 portion of sliced tuna on each plate beside a generous handful of hot hand-cut chips. Add anchovy butter rounds on the tuna so they melt. Drizzle a little olive oil over chips, scatter microgreens, and serve immediately while tuna is warm and chips are crisp.