Asparagus Spiked Loin of Tuna with Shaved Foie Gras and Sautéed Spinach

Adapted by
February 2003
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.