Crispy Ahi Tuna with Caviar, Shaved Radish, Shiso, Watercress, and Spicy Chili Crust
Ingredients (Serves 2)
- Ahi tuna steaks – 2 (6 oz each, sushi-grade)
- Caviar – 2-4 tsp (use high-quality caviar)
- Radishes – 2-3 small, thinly shaved
- Shiso leaves – 4-6 leaves (thinly sliced)
- Watercress – 1 small bunch (stems trimmed)
- Panko breadcrumbs – 1/2 cup
- Black sesame seeds (optional) – 1 tbsp
- Dry chili flakes – 1/2 tsp (adjust to taste)
- Olive oil – 2 tbsp (for searing)
- Soy sauce – 2 tbsp
- Rice vinegar – 1 tbsp
- Lemon juice – 1 tbsp
- Salt – to taste
- Freshly ground black pepper – to taste
- Egg – 1 (for coating the tuna)
- Flour – 1/4 cup (for coating)
- Microgreens or edible flowers (optional for garnish)
For Garnish
- Lemon zest – from 1 lemon
- Flaky sea salt – for finishing
Instructions
1. Prepare the Crispy Tuna Coating
- Set up three bowls for breading: one with flour, one with a beaten egg, and one with a mixture of panko breadcrumbs, black sesame seeds, and dry chili flakes.
- Pat the tuna steaks dry with paper towels and lightly season with salt and pepper.
- Dredge each tuna steak first in the flour, then dip it into the beaten egg, and finally press it into the panko-chili-sesame mixture, making sure the tuna is evenly coated on all sides.
2. Sear the Tuna for a Crispy and Spicy Crust
- Heat 2 tablespoons of olive oil in a non-stick or cast-iron skillet over medium-high heat.
- Once the oil is hot, add the panko-coated tuna steaks to the pan.
- Sear for about 2-3 minutes per side, until the crust is golden brown and crispy. The chili flakes will add a slight heat to the crispy crust, while the inside remains rare.
- Remove from the pan and let the tuna rest for a minute before slicing.
3. Prepare the Radish & Shiso Salad
- Thinly slice the radishes using a mandoline or sharp knife.
- In a small bowl, mix the shaved radishes with shiso leaves, watercress, and 1 tablespoon of olive oil.
- Season with a pinch of salt, fresh lemon juice, and a dash of rice vinegar. Toss gently.
4. Plating
- Slice the crispy, chili-coated tuna into thin slices.
- Arrange the tuna slices on a serving plate.
- Top each slice of tuna with a small spoonful of caviar for a luxurious finish.
- Scatter the shaved radish, shiso, and watercress salad on and around the tuna slices.
5. Garnish
- Add a few microgreens or edible flowers for presentation.
- Finish with a sprinkle of lemon zest and a pinch of flaky sea salt for extra flavor.
Serving Suggestion
Serve immediately. The crispy, spicy crust from the chili flakes combined with the richness of caviar and the freshness of the radish salad offers a perfect balance of flavors and textures. Pair with a crisp, chilled white wine or sake for an elegant dining experience.
Enjoy!