Chef Big DA high-protein, keto-friendly lunch that bridges the gap between a Roman seaside escape and a technical French kitchen. Peppery seared tuna meets a velvet-smooth egg yolk and lemon emulsion.
Subscribe to Chef Big D for $9.99/month to unlock the full recipe.
In a small copper saucier or glass bowl, whisk the egg yolks and lemon juice over a very low simmer (bain-marie) until thickened and pale. Slowly drizzle in the olive oil while whisking constantly to create a stable, airy emulsion. Season with a pinch of salt and keep warm—not hot.
If the sauce looks like it's breaking, add a teaspoon of warm water and whisk vigorously.
Press the cracked black peppercorns firmly into both sides of the tuna steak to create a uniform crust.
4 more steps
Subscribe to see full recipeNutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.