Spice Crusted Tuna

easy to make tuna recipe

Spice Crusted Tuna, From Dylan Prime Executive Chef Michael Berardino 

Tuna can be a tired steakhouse standard, so I wanted to create a dish that would really shine.  The new Dylan Prime menu blends a classic steak house menu with a sustainable, market driven focus.  The spice rub plays up some Mediterranean flavors, that also work well with the richness of the fish.  The arugula and radish helps to refresh the dish, and picks up on some of the spicy notes from the rub.” – Executive Chef Michael Berardino


Tuna steak 5-6 oz – 4 each (Ask your fishmonger for thicker portions)

Espresso –  2T

Ground Fine Cocoa Powder – 2T

Porcini Mushroom Powder – 1T

Fennel Pollen – 1 1/2t

Tomato Powder – 1T

Aleppo Pepper – 1/4t

Black Pepper – 1/2t, ground fine

Cauliflower – 1 head, cut into florets, pan roasted until tender

Baby Arugula – 5c

Radish – 4 each, sliced thin

Capers – 1T

Fried Capers – 1/4c

Golden Raisins – 1/4c, caramelized in a sauté pan

Pine Nuts – 1/4c, toasted

Preserved Lemon Zest – 1T, chopped fine

Extra Virgin Olive Oil – 1/4c + 2T

Salt to tase

Maldon Salt


Combine the espresso, cocoa powder, fennel pollen, tomato powder, Aleppo pepper, and black pepper.

Combine the caramelized raisins, toasted pine nuts, and crisp capers. Rough chop the mix.

Bring a pot of heavily salted water to a boil.  Blanch 4c of arugula for 15 seconds, then shock in ice water.

Dry the blanched arugula, chop fine, combine with the 1T of capers in a blender, puree with 1/4c of Extra Virgin Olive Oil.

Season the tuna with salt, then roll in the espresso mixture coating all sides evenly.

Heat a large sauté pan with 2T of oil over high heat until the oil is just about to smoke. Add the tuna to the pan, and sear on all sides evenly.

Slice each portion of tuna into 3 pieces, arrange around the roasted cauliflower.

Drizzle with the arugula puree, and garnish with the radish and reserved arugula leaves.

Top each slice of tuna with the chopped capers, pine nuts, and golden raisins.

Finish with Maldon salt and the finely chopped preserved lemon zest.

*Photo by Danielle Kosann