Raw Yellowfin Tuna Recipe

1. Prepare tuna

Pat the yellowfin tuna dry with paper towels. Trim any sinew and cut into 1/4-inch slices or 1/2-inch dice depending on presentation (slices for carpaccio, dice for tartare). Keep chilled.

2. Make marinade

In a small bowl whisk together the verjuice, olive oil, soy sauce, fine sea salt and freshly ground black pepper until combined.

3. Place the sliced or diced tuna in a shallow bowl, pour 2 tablespoons of the marinade over the fish and gently toss to coat. Let sit in the refrigerator for 5–8 minutes—do not marinate longer than 10 minutes to preserve texture and color.

4. Toast macadamias

Coarsely chop the smoked macadamia nuts. In a small skillet over medium heat melt the butter, add the panko and chopped macadamias and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Remove from heat and stir in lemon zest and sea salt. Let cool.

5. Once cooled, pulse the mixture once in a food processor (or chop by hand) to create a coarse crunchy crumble—do not grind to a powder. Reserve.

6. Prepare cherries

Pit and halve the cherries. If cherries are very firm, macerate briefly with 1 teaspoon verjuice and 1/2 teaspoon sugar (optional) for 5 minutes, then drain any excess liquid.

7. Assemble greens

Toss microgreens or baby arugula lightly with the remaining 1 tablespoon of marinade (or a small splash of verjuice and oil) just to coat. Keep chilled until plating.

8. Thinly slice pickled shallots and finely slice chives; keep ready for garnish.

9. Arrange the marinated tuna on chilled plates in your chosen presentation: fanned slices for a carpaccio-style plate or small quenelles/mounds for tartare. Spoon any remaining marinade over the tuna sparingly.

10. Nestle halved cherries around and atop the tuna, distributing color and acidity evenly.

11. Scatter the smoked macadamia crumble over the tuna and cherries to provide crunch, focusing some on the center and some toward the edges for texture contrast.

12. Place small handfuls of microgreens alongside the fish, sprinkle pickled shallot slices and chives over the top, and finish with a light drizzle of grapeseed oil and a sprinkle of black sesame seeds.

13. Taste and finish with tiny pinches of fleur de sel and, if desired, a final whisper of verjuice or a lemon segment for brightness just before serving.

14. Serve immediately while tuna is chilled and crunch remains crisp.