• 600 g tuna belly
  • 1oo ml white wine
  • 50 ml cream
  • 250 g butter
  • 25 g shallots
  • 60 g seaweed
  • 40 g tuna roe
  • Soy sauce
  • Palo cortado sherry

Seared tuna belly, seaweed, butter sauce and tuna caviar


The belly is the truly legendary cut of tuna. Pink in colour, with a silky and highly delicate texture, the belly has the highest level of intrinsic fattiness. Enjoy it in this recipe lightly seared over a high heat.

Begin by letting the belly reach room temperature, preserving its essence and flavour and making it much more succulent.


In a casserole, reduce the white wine with the finely chopped shallots. Add the cream, and bring the mixture to a simmer. Leave over a moderate heat and gradually add the finely diced butter. Use a hand blender to mount the butter sauce, while flavouring with a few drops of palo cortado, then set aside.

Dress the seaweed (wakame, tosaka, sea lettuce) with a little soy sauce.


Once the sauce is ready, seal the tuna belly over a high heat.

Arrange a little bed of seaweed on a plate. Place the tuna on top. Pour over the butter sauce, covering part of the tuna belly, and grate the roe with a fine grater.

Bon appétit!