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February 2003 MIAMI
Asparagus Spiked Loin of Tuna with Shaved Foie Gras and Sautéed Spinach
Willis Loughhead of Bizcaya Grill at The Ritz-Carlton Coconut Grove - Coconut Grove, FL
Adapted by StarChefs


Yield: 1 serving


  • 7 ounces tuna filet
  • 3 spears jumbo asparagus
  • 2 eggs
  • ¼ cup all purpose flour
  • ¼ cup panko bread crumbs
  • Salt, to taste
  • 4 ounces spinach
  • 1 Tablespoon butter


In a small pot of boiling water, blanch the asparagus briefly (this will set its color). Remove from heat.

Using a sharp paring knife, make three incisions in the end of the tuna, lengthwise. Insert the three blanched asparagus spears. In a small bowl, beat the eggs. Dip the tuna in the eggs to coat, then coat with the mixture of flour, bread crumbs and salt.

In a small sauté pan, melt the butter, then add the spinach and sauté until wilted. Set aside.

In a sauté pan over medium heat, sear the tuna filet to desired temperature. Remove from heat, and slice the tuna in 1 inch thick pieces. Serve with the sautéed spinach, and shave foie gras over the top.