Tuna Tataki and Adamas Royal Fusion
08 July 2026Ingredients for 4 people:
600g tuna
1 egg
Olive oil and vegetable oil
Mustard
Lemon
Dill
Toasted sesame seeds
Adamas Royal Fusion caviar
Tataki is a Japanese term that has now entered Western culinary vocabulary, and refers to a method of cooking where the outside is seared quickly whilst the centre remains raw or almost raw. In truth, the word tataki – derives from the verb tataku, to beat, and refers not so much to a refined cooking technique as to the immediacy of a gesture, the heat, the force of the energy that transforms the ingredient only partially, preserving all its characteristics, and is then sliced to be served in various ways.
We decided to pair it with Adamas Royal Fusion caviar because it is a hybrid obtained from a cross between the Russian sturgeon (Acipenser Gueldenstaedtii) and the Siberian sturgeon (Acipenser Baerii). Recognisable by its distinctive yellow lid, it is a medium-to-coarse-grained caviar, up to 3mm in size, translucent, luminous, creamy and delicate. After a brief marinade in soy sauce, we ‘coat’ the tuna – an Atlantic variety with tender, almost amber flesh – in toasted sesame seeds and sear it in a pan for two minutes on each side. We slice it and arrange it on the plate. We finish with the caviar, a sprig of dill and a spoonful of freshly made mustard mayonnaise.
senape fatta al momento.
Recipe by Stefano Caffarri
