Yellowfin Tuna 'nduja Recipe

Prep and marinate

Pat the yellowfin tuna loin dry with paper towels and trim any sinew. Cut the loin into 4 equal portions (about 4 oz / 110 g each). In a small bowl whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp sea salt and 1 tsp black pepper. Brush or rub the marinade evenly over both sides of each tuna portion. Let rest at room temperature 15 minutes (no more than 30 minutes) to take on flavor.

Mince aromatics

Peel and mince the garlic and the shallot finely. Chop the parsley and zest the lemon.

Cook aromatics with 'nduja

Heat a 10-inch skillet over medium heat. Add the 3 tbsp 'nduja to the dry pan; let it melt and render its oils for about 30–45 seconds, stirring with a spoon. Add the minced shallot and garlic and sauté 1–2 minutes until softened and fragrant but not browned.

Deglaze and build sauce

Carefully add 30 ml dry white wine to deglaze the pan, scraping up any bits of 'nduja and shallot. Let the wine reduce by half, about 1–2 minutes. Stir in 1 tbsp tomato paste and cook 30 seconds. Lower the heat and whisk in 60 ml heavy cream until the sauce is smooth and slightly thickened, about 1–2 minutes.

Finish sauce

Stir in 1 tsp lemon zest, 2 tbsp chopped parsley, 1 tsp red pepper flakes and 1/2 tsp black pepper. Taste and adjust seasoning; if the sauce feels too intense, add an extra tablespoon of cream or a splash of water. Keep the sauce warm on the lowest heat while you cook the tuna.

Sear tuna

Heat a separate heavy skillet (preferably cast-iron) over high heat until very hot. Add a thin film of neutral oil or a little olive oil. Pat the tuna portions again if needed, then place them in the hot pan. Sear 1 minute on the first side for rare (1–1.5 minutes for medium-rare depending on thickness). Flip and sear the second side 30–60 seconds to desired doneness. Internal temperature ~45–50°C (113–122°F) for rare. Remove tuna to a cutting board and let rest 2 minutes.

Slice and plate

Using a sharp knife, slice each portion across the grain into 6–8 slices. Arrange slices on warm plates or on a board.

Spoon the warm 'nduja sauce over the sliced tuna, using about 1–2 tbsp sauce per portion (reserve any extra in a small pot). Scatter microgreens or arugula alongside, drizzle 1 tsp finishing olive oil over the greens and tuna, and garnish with parsley if desired. Serve with lemon wedges and crusty bread to mop up the sauce.

Serve immediately while the tuna is warm and the sauce is silky. Recommend plating with extra sauce on the side for those who want more heat and richness.