Local Blue Fin Tuna Recipe

Prepare the tuna

Keep the bluefin tuna chilled until ready to use. Using a very sharp knife, trim any sinew from the loin and slice the tuna across the grain into 1/4-inch (6 mm) thin slices or small 3/4-inch (2 cm) dice, depending on the desired presentation. Transfer the cut tuna to a chilled bowl or plate.

Dress the tuna

In a small bowl combine the extra-virgin olive oil, fresh lemon juice, soy sauce, lemon zest, sea salt and freshly ground black pepper. Whisk briefly to emulsify. Pour the dressing over the sliced or diced tuna and gently toss with a rubber spatula to coat evenly. Let the tuna marinate for 3–5 minutes at room temperature (not longer than 10 minutes) so the flavors meld without cooking the fish.

Thinly slice the shallot and soak in cold water for 2–3 minutes if you want to tame the sharpness; drain and pat dry. Roughly chop the rinsed capers. Thinly slice chives.

Arrange microgreens or baby arugula on a serving plate or on individual small plates for happy hour portions. Spoon the marinated tuna over the greens in a neat mound or spread as a line depending on plating preference.

Scatter the sliced shallot, chopped capers and chives evenly over the dressed tuna. Sprinkle toasted sesame seeds and, if using, furikake or toasted nori flakes for extra umami and texture.

Place crispy wonton chips or toasted baguette slices alongside or partially under the tuna for guests to scoop. If you like a touch of heat, drizzle 1/2 teaspoon chili oil or a thin line of sriracha over the tuna or serve the chili oil on the side.

Taste a small piece and adjust seasoning if needed — a tiny extra pinch of salt or a drop more lemon can brighten the dish. Serve immediately so the tuna stays cool and the chips remain crisp. Offer extra lemon wedges at the table.