Chef Big DA high-protein, keto-friendly lunch featuring cold-smoked yellowfin tuna and a luxurious, hand-whisked lemon-caper emulsion. Served in crisp endive spears for maximum structural integrity.
Place the cubed tuna in a shallow bowl. Using a handheld cold-smoker (smoking gun) with applewood chips, trap smoke under plastic wrap for 5 minutes to infuse the protein.
Don't over-smoke; we want a nuance, not a forest fire.
In a stainless steel bowl, whisk the egg yolks with dijon mustard and lemon juice until slightly thickened.
Slowly drizzle in the avocado oil while whisking vigorously to create a thick, glossy emulsion. Fold in the minced capers, shallots, and dill.
If it gets too thick, a teaspoon of warm water will stabilize the viscosity.
Gently fold the cold-smoked tuna into the emulsion until every cube is perfectly coated. Season with sea salt and cracked black pepper.
Spoon the tuna mixture into the base of each endive leaf. Garnish with an extra sprig of dill and a pinch of lemon zest.
The key here is the emulsion. If your 'mayo' breaks, you've lost the Michelin star. Use room temperature yolks for the best results. For the smoke, I prefer a light fruitwood like apple or cherry to avoid overpowering the delicate tuna. Keep it keto, keep it classy.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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