Arrange tuna slices amongst four plates.
In a deep bottomed sauce pan, heat oil until about 325 degrees over medium heat.
Carefully add capers, remove almost immediately as they unfurl and drain on a plate that has been lined with paper toweling.
Dry artichoke slices very well and repeat frying and draining, almost immediately as with the capers.
Allow to cool and season to taste.
Arrange over tuna slices and serve.
Fresh Wild Bluefin Tuna Loin
Bluefin tuna are the powerhouses of the sea- they swim not only in oceans but from one ocean to another over the span of a mere few weeks. It is this strong, muscular nature that makes their flesh so bright and beefy tasting.
Due to its being a wild and freshly caught fish, we run with the seasons which means we can only offer you fresh bluefin during the fishing season of August to October. The seasonality of this fish is part of what makes it so special and something to look forward to.
Straight off the Boat Freshness
Fresh Wild Bluefin Toro-Never Frozen
Fatty Tuna Underbelly
Bluefin tuna are the jewels of the sea- precious and beautiful to behold. Bluefin otoro is the rarest of these marine gems because it is just a small section of each bluefin tuna that can be truly called otoro.
Marbled just like a high end piece of beef from the best New York steak house, its boldly flavored fish will melt in your mouth.
This exceptional part of the tuna-otoro is going to be soft pink together with vibrant white colored marbling of rich fat.
Limited Availability from August to October. Requires preorder.
This fresh Yellowfin Tuna Loin is rated quality #1. This is the tuna that most people are familiar with. Otherwise known in sushi restaurants as Maguro, it is equally delicious cooked or lightly seared. It is a large flaked steak that is equally as great on a grill or in a saute pan. You won't need much in the way of seasoning or sauces because these fish are so flavorful on their own.