Yellowfin Tuna
Tonnato Sauce, Pickled Shallots, Pickled Peppers, Olives, Capers, Celery, Lemon Vinaigrette
Chef Matt Adler of Cucina Morini | Washington, D.C.
Adapted by StarChefs | March 2026 | Photo: Alexander Zeren
INGREDIENTS
Pickled Shallots:
4 cups shallots, sliced ¼-inch thick
500 grams red wine vinegar
200 grams granulated sugar
15 grams kosher salt
1 slice beet
Pickled Peppers:
4 cups baby bell peppers, seeded and sliced
500 grams red wine vinegar
200 grams granulated sugar
15 grams kosher salt
3 grams red chile flakes
3 cloves garlic, smashed
3 sprigs rosemary
Tonnato Sauce:
250 grams oil-packed tuna
90 grams lemon juice
50 grams egg yolks
10 grams kosher salt
4 grams colatura
3 grams Tabasco hot sauce
1 gram ground black pepper
200 grams extra virgin olive oil
150 grams neutral oil
50 grams garlic oil
Lemon Vinaigrette:
500 grams lemon juice
250 grams white balsamic vinegar
2 grams xanthan gum
900 grams neutral oil
375 grams extra virgin olive oil
30 grams kosher salt
10 grams granulated sugar
Spice Mix:
75 grams toasted fennel seeds, ground
50 grams toasted coriander seeds, ground
50 grams toasted black peppercorns, ground
20 grams kosher salt
Seared Tuna:
1 pound yellowfin tuna, trimmed and sliced into 2-inch-thick logs
To Assemble and Serve:
Yield: 1 serving
50 grams thinly sliced celery ribs
10 grams capers
6 Castelvetrano olives
Sicilian olive oil
Sea salt
Ground chiles
Lemon cheek
6 celery leaves
2 grams sliced chives
METHOD
For the Pickled Shallots:
Place shallots in a nonreactive container and set aside. In a saucepan over medium-high heat, bring remaining ingredients and 200 grams water to a boil. Pour over sliced shallots. Let cool. Cover and refrigerate.
For the Pickled Peppers:
Place peppers in a nonreactive container and set aside. In a saucepan over medium-high heat, bring remaining ingredients and 200 grams water to a boil. Pour over sliced peppers. Let cool. Cover and refrigerate.
For the Tonnato Sauce:
In a Vitamix Commercial blender, add tuna, lemon juice, egg yolks, salt, colatura, hot sauce, black pepper, and 50 grams water. Blend until smooth. With machine running, stream in oils and blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Lemon Vinaigrette:
In a nonreactive container, combine lemon juice and white balsamic. Add xanthan gum. Using a Vitamix Commercial immersion blender, blend mixture until fully combined. Slowly stream in oils and blend until mixture is fully emulsified. Season with salt and sugar. Transfer to an airtight container and refrigerate.
For the Spice Mix:
In a mixing bowl, combine all ingredients. Set aside.
For the Seared Tuna:
On a clean work surface, evenly coat tuna in Spice Mix. Transfer to a sauté pan over high high and seat until golden brown on all sides. Let cool.
To Assemble and Serve:
On a clean work surface, slice 90 grams Seared Tuna and set aside. In a mixing bowl, toss to combine celery ribs, capers, 20 grams Pickled Shallots, 20 grams Pickled Peppers, and desired amount Lemon Vinaigrette. Season with salt. Transfer dressed salad onto a serving plate. Top with Seared Tuna. Pipe 8 dollops Tonnato over top. Drizzle with olive oil. Season with sea salt, ground chile, and lemon. Garnish with celery leaves and chives.
