Ingredients
Tuna
Yellowfin tuna loin, trimmed, 180 g portion1
Olive oil15 ml
Sea salt and cracked black pepperto taste
Butter sauce (beurre blanc base)
Unsalted butter, cold, cubed80 g
Shallot, finely diced20 g
White wine40 ml
White wine vinegar20 ml
Heavy cream30 ml
Fresh chives, snipped10 g
Lemon juice5 ml
Garnish
Lemon wedge1
Watercress or micro herbs10 g
Method
- 11. Heat volcanic stone in a dedicated oven or pizza deck at 300 °C for minimum 30 min before service; stone must register above 280 °C on the surface.
- 22. Prepare beurre blanc: reduce white wine, vinegar and shallots by two-thirds; add cream and reduce slightly; whisk in cold butter piece by piece off direct heat; finish with chives and lemon juice; keep warm.
- 33. Pat tuna portion dry; brush lightly with olive oil and season with salt and cracked pepper.
- 44. Transfer the hot stone to its wooden serving board using heavy-duty oven mitts; bring to pass.
- 55. Sear tuna on a hot plancha in the kitchen for 30 sec per side to mark the exterior only — tuna continues cooking at the table.
- 66. Place seared tuna on the volcanic stone; pour butter sauce into a small jug for tableside addition.
- 77. Serve immediately with chosen sides; brief the waiter to advise the guest on cooking to preferred doneness at the table.
Quality Check
- Stone surface temperature confirmed above 280 °C before leaving kitchen.
- Tuna is sushi-grade, sourced same-day; vibrant deep red colour.
- Butter sauce is silky and emulsified — not broken or greasy.
- Stone arrives at table sizzling and retains heat for minimum 8 min.
Hot Volcanic Stone Standards
Stone heated to 280°C+ before service
Stone served on wooden board with heat mat
Guest cooks to their liking at the table — chef is responsible for prep and safe raw temp
Equipment
Volcanic stone, dedicated stone oven (300 °C), heavy oven mitts, wooden serving board, plancha, small jug, mixing bowls
Allergens & Dietary
fishdairyGF