Seared Albacore Tuna
warm potatoes, cucumbers, olives, capers, roasted red peppers, bottarga, tomato vinaigrette

yields 1 portion


  • 1 x 4oz portion albacore tuna
  • 3 fingerling potatoes, boiled and diced
  • ¼ English cucumber, diced
  • 1 T roasted red peppers, diced
  • 2T mixed olives, pitted
  • 1T italian parsley, chopped
  • 1T green onion, sliced
  • 1T capers, rinsed
  • 1T heirloom tomato juice
  • 1t bottarga, microplaned
  • Splash red wine vinegar
  • Kosher salt to taste
  • Good quality Extra virgin olive oil



  1. Place a small pan with 1T canola oil on high heat until it starts to smoke. Season tuna with kosher salt and sear each side of the tuna for 15 seconds per side. Remove pan and reserve tuna.
  2. In a mixing bowl, combine potatoes, capers, olives, cucumbers, red peppers, tomato juice parsley and green onion. Add red wine vinegar and olive oil to dress the salad. Plate the salad.
  3. Slice the seared tuna into 5 pieces and arrange on top of the salad. Drizzle with extra virgin olive oil.
  4. Using a microplane, finely grate the bottarga over the dish to complete. Serve immediately.