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.
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.
Heat a carbon steel pan over high heat with the avocado oil until it just begins to shimmer and reach its smoke point.
Sear the tuna for exactly 60 seconds per side. You want a deep crust but a completely raw, cool center. Remove and let rest for 2 minutes before slicing.
Don't move the fish while it's searing; let that crust develop.
Slice the tuna into 1/2 inch thick medallions. Arrange over a bed of fresh arugula. Drizzle the lemon-yolk emulsion generously over the fish and finish with flaky sea salt.
The key to this dish is the juxtaposition of temperature and texture. The tuna should be crusty and warm on the outside but buttery and cold in the center. Use a high-quality extra virgin olive oil for the emulsion—this isn't the place for the cheap stuff. If you're feeling particularly ambitious, a few shavings of bottarga over the top will elevate the salinity to Michelin levels.
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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