Wicked Tuna Thanksgiving Buffet Recipe

Prepare the fish

Preheat the oven to 425°F (220°C). Rinse the whole tuna under cold water and pat dry thoroughly with paper towels. Using a sharp knife, score both sides of the tuna with 3–4 diagonal cuts about 1/2-inch deep to help the flavors penetrate and to promote even cooking.

Make herb marinade

In a bowl, whisk together 1/4 cup olive oil, 3 tablespoons fresh lemon juice, 4 tablespoons minced garlic, 1/2 cup chopped parsley, 2 tablespoons thyme, 1 tablespoon chopped rosemary, 2 teaspoons sea salt and 1 teaspoon freshly ground black pepper until emulsified.

Brush the herb marinade all over the outside and inside cavity of the tuna, making sure to work some into the score marks. Place the lemon halves inside the cavity and around the fish on a large rimmed roasting pan. Let the tuna sit at room temperature 20–30 minutes while the oven finishes preheating so the marinade penetrates.

Roast the tuna in the preheated oven for 25–35 minutes, depending on thickness, until the flesh registers 120–125°F (49–52°C) for medium-rare to medium when measured at the thickest part with an instant-read thermometer. Baste the fish once halfway through with pan juices and remaining marinade. If you prefer a charred exterior, place under the broiler for 2–3 minutes at the end, watching carefully to avoid burning.

Remove the fish from the oven and let rest 10 minutes before transferring to a large platter. Squeeze a little additional lemon over the top and sprinkle with flaky sea salt.

If you’d like smoky, grilled steaks in addition to the roasted whole fish, slice 2–3 lb of tuna loin into 1-inch-thick steaks. Pat dry. In a small bowl, combine 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 tablespoon brown sugar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes. Rub both sides of each steak with the spice mix and let rest 10 minutes.

Preheat a grill or grill pan over high heat and oil the grate. Grill the steaks 2–3 minutes per side for medium-rare (internal temp 120–125°F), or to desired doneness. Transfer to a platter and tent loosely with foil to rest 5 minutes. Slice across the grain for service alongside the roasted whole tuna.

Cook the aromatics

In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Add the finely minced shallot and cook 2–3 minutes until translucent and fragrant but not browned.

Add 1/2 cup white wine (or stock) and simmer until reduced by about half, 3–4 minutes. Reduce heat to low and whisk in 3 tablespoons lemon juice and 2 tablespoons orange juice.

Slowly whisk in additional cold butter a tablespoon at a time (if needed) to create a glossy, slightly thickened sauce. Stir in 2 tablespoons chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm and reserve a ladleful for the warm tuna salad station.

Make the buffet base: on a large shallow serving bowl or two platters, arrange 10 cups of mixed baby greens as the base. Scatter 1 cup roasted red peppers, 2 tablespoons capers and 1/2 cup thinly sliced red onion over the greens.

Flake warm roasted tuna into large bite-sized pieces using a fork and tongs; distribute the warm flakes over the greens and peppers. If you prepared grilled steaks, slice and add those pieces as well.

Drizzle some of the warm citrus-butter sauce over the salad just before serving (reserve extra in a small warm pitcher for guests to add to taste). Top with toasted baguette slices or crostini alongside for people to build bites.

Transfer the whole roasted tuna to a carving station or large shallow platter surrounded by microgreens or fresh dill and lemon wedges. Sprinkle flaky sea salt over the carved portions for bright flavor.

Provide serving utensils, small plates and crusty bread or rolls. Offer the citrus-butter sauce in a warmed gravy boat and encourage guests to spoon it over tuna or the warm salad. Keep leftover sauce refrigerated within 2 hours.