Ahi Tuna Eggs Benedict Recipe

Toast and prepare poaching water

Split English muffins and lightly butter each half. Place in a 350°F (175°C) oven or on a skillet to toast until golden and set aside. Fill a wide shallow saucepan with about 3 inches (7–8 cm) of water and bring to a gentle simmer. Add the white vinegar and reduce heat so water is barely moving—gentle swirls help form the eggs but avoid a hard boil.

Poach eggs

Crack each egg into a small ramekin or cup. Stir the simmering water gently to create a slight vortex and slip one egg at a time into the water. Poach for 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove with a slotted spoon, drain on paper towel and keep warm in a shallow bowl covered with a lid or by briefly placing in warm (not hot) water.

Season and sear tuna

Pat the ahi dry. Rub with 1 tsp olive oil and season all sides with kosher salt and black pepper. Heat a heavy skillet (preferably cast iron) over high heat until very hot. Sear the tuna 30–45 seconds per side for rare, turning with tongs to get even sear marks; if using sesame seeds, press them into the tuna before searing. Remove and rest 1–2 minutes, then slice thinly across the grain into 1/4-inch slices.

Wilt spinach

In a medium skillet over medium heat, melt 1 tablespoon butter. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Add the baby spinach in batches if necessary and toss until just wilted, about 1–2 minutes. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tsp lemon juice. Remove from heat and keep warm.

Prepare a double-boiler

Bring a small saucepan of water to a very gentle simmer. Place a heatproof bowl (stainless steel or glass) over the pan making sure the bowl bottom does not touch the water.

Emulsify yolks

Whisk the 3 egg yolks, lemon juice and Dijon mustard together in the bowl until slightly thickened. Place the bowl over the simmering water and whisk constantly, heating the yolks gently for 1–2 minutes until they are warm and begin to thicken (do not scramble).

Incorporate butter

Very slowly drizzle in the hot melted butter while continuously whisking to create a smooth, emulsified sauce. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen. Season with 1/4 tsp salt and a pinch of cayenne or a few drops of hot sauce. Keep the hollandaise warm by removing from direct steam and setting bowl in a warm spot; whisk occasionally. Use immediately.

Assemble the base: Place two toasted English muffin halves on each plate. Divide the sautéed spinach evenly and mound on top of each muffin half.

Add tuna and egg: Fan 3–4 slices of rare ahi tuna over the spinach on each muffin half. Gently place a poached egg on top of the tuna.

Finish with hollandaise: Spoon 2–3 tablespoons of warm hollandaise sauce over each poached egg, allowing some to cascade over the tuna and spinach.

Garnish and serve: Sprinkle chopped chives and optional microgreens over each serving. Serve immediately with lemon wedges on the side for squeezing over the tuna if desired.