Yellowtail Tartare with Payusnaya


Serves 4

  1. 1 pound sashimi grade Yellowtail tuna
  2. 1 Tablespoon grape seed oil, or another light in flavor oil
  3. 2 Tablespoon chives, chopped
  4. 2 oz Pepin Payusnaya (pressed caviar)
  5. Sea salt & fresh ground black pepper to taste

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With a very sharp knife, dice the yellowtail into 1/4″ thick pieces. Toss with olive oil, chives, salt & pepper. Shape into a disc or place in mold to shape. Place pressed caviar between two pieces of plastic wrap. Roll out to 1/8” thick. With the mold or a cookie cutter, cut out a disc the same size and place on top of tartare.

Serve with: