Tuna with a Soft Egg, Lemon, and Capers

December  8, 2015
1 Ratings
Photo by Kyle Orosz
  • Serves 2
Author Notes

This recipe comes from Chris Hastings, the executive chef and co-owner of Hot and Hot Fish Club in Birmingham, Alabama. As far as some of the ingredient amounts, use as much or as many of them as you'd like to serve. —Food52

What You'll Need
  • For the soft-boiled eggs, fried capers, croutons, and tuna seasoning
  • Eggs
  • Capers
  • Oil, for frying
  • Ciabatta
  • Lemon zest
  • Salt and freshly ground black pepper
  • Extra virgin olive oil
  • 10 grams white pepper, crushed finely
  • 5 grams dehydrated lemon zest
  • 5 grams dried oregano
  • 2 grams Piment d' Espelette
  • For the preserved lemon vinaigrette, tuna, and to finish:
  • 4 preserved lemons, preferably Meyer lemons
  • 2 cups fresh lemon juice
  • 2 cups extra virgin olive oil
  • 3 teaspoons chopped parsley
  • 3 teaspoons chopped chives
  • 3 teaspoons chopped thyme
  • 3 teaspoons minced shallot
  • Salt and freshly ground pepper, to taste
  • Tuna loin
  • Pea tendrils, sliced radish, and Piment d' Espelette, to serve
  1. For the soft-boiled eggs, fried capers, croutons, and tuna seasoning
  2. For the soft boiled eggs: Place cold eggs in a single layer in a shallow pan. Add enough cold water to barely cover the eggs. Then, add a handful of salt and bring to a boil. Shut the heat off and cover and set a timer for 7 minutes. Remove the eggs and place in an ice bath, letting them chill completely. Peel and trim the ends of the eggs so they will sit upright, then cut in half horizontally, being careful not to spill any yolk.
  3. To fry the capers: Drain and dry the capers thoroughly (overnight, if possible, in a warm place). Heat the oil, add the capers, and fry until crispy. Drain excess oil on paper and hold in a warm dry place to keep the capers crispy.
  4. Remove the crust from the ciabatta and tear large pieces into a bowl. Toss with lemon zest, salt, pepper, and extra virgin olive oil. Place in the oven and bake at 350°F until lightly toasted.
  5. Combine the 20 grams of salt, white pepper, dehydrated lemon zest, dried oregano, and Piment d' Espelette. Reserve to season the tuna loin.
  1. For the preserved lemon vinaigrette, tuna, and to finish:
  2. Finely chop the peel of the preserved lemon (discarding the rest of the lemon) and combine with the fresh lemon juice, extra virgin olive oil, parsley, chives, thyme, and shallot. Whisk to combine and season to taste with salt and pepper.
  3. Slice the tuna into 1/2-inch slices without cutting entirely though to keep the tuna loin intact (it will stick together as one piece in the pan). Roll around in the reserved seasoning mixture and sear in a hot pan with the olive oil, keeping it rare on the inside. When ready to serve, separate the tuna pieces slightly and shingle in the middle of the plate. Dress liberally with preserved lemon vinaigrette.
  4. For each plate, place half an egg, cut side up, alongside the tuna and sprinkle the yolk with Piment d’ Espelette. Arrange three croutons and fried capers around the tuna and garnish with radish and pea tendrils. Drizzle with more preserved lemon vinaigrette and serve.

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