Olive Oil-Cooked Tuna with Lobster and Caviar

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

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.


  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon champagne vinegar
  • ¼ cup Lobster Stock
  • freshly ground white pepper
  • ¼ 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.