Olive Oil-Cooked Tuna with Lobster and Caviar

The list of ingredients may look long for the preparation of the tuna, but the beauty is that you can prepare the fish up to 2 weeks in advance. While I offer a different presentation here, you can use the tuna on open-faced sandwiches, in salads, or however you want.

Prepare the Olive Oil-Cooked Tuna as described in the recipe that follows. For cooking the tuna, you will need four 1-pint canning jars. If made ahead, let the tuna return to room temperature. Cook the lobster as described, or purchase a cooked lobster. Remove the lobster meat from the shells and cut it into 2-inch medallions.

If you happen to have some lobster-shellfish stock in the freezer, and a bit of leftover lobster meat and caviar on hand, this dish is 10 minutes away from the table. I hate the word optional in recipes, but in this case, the caviar really is.

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  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon champagne vinegar
  • ΒΌ cup Lobster Stock
  • freshly ground white pepper
  • ΒΌ cup olive oil from the tuna
  • 1 recipe Olive Oil-Cooked Tuna
  • meat from 1 cooked lobster
  • 1 ounce sevruga caviar


To make the sauce, whisk together the lemon juice, vinegar, lobster stock, and a pinch of white pepper. Add the olive oil and stir briefly without emulsifying.

To serve, put the pieces of tuna on 4 plates. Place the lobster meat on top of the tuna and top with a small dollop of caviar. Spoon the sauce equally over any uncovered tuna and around the plate.