Luxe Recipes

Welcome to Luxe Recipes - An elegant variety of Hamachi, Tuna, and Salmon recipes all exquisitely crafted so you can create masterpieces at home.

Chūtoro Kibbeh Nayyeh Recipe
Chutoro Kibbeh Nayyeh

Kibbeh Nayyeh is a Lebanese dish that's typically made with raw lamb, bulgur and spices. This adaptation made with Bluefin Chūtoro is delightfully rich and creamy and yet it's light enough to serve as a canapé with some crisp pita chips dusted with citrusy sumac.

Read More
Hamachi Teriyaki with Shiitake Caramel Recipe
Hamachi Teriyaki With Shiitake Caramel

With four components, that need to be finished around the same time, this isn't a simple dish, but with a diverse array of colors, flavors and textures, its well worth the effort. First there's a bed a of creamy polenta infused with the bold color and flavor of roasted piquillo peppers. Then there's the the crispy bok choy that's been sauteed with browned garlic. The hamachi is marinated in teriyaki sauce and pan fried to create a glistening shellac that strikes the perfect balance between sweet and savory. Finally, the shiitake caramel lends a concentrated wallop of umami in a sticky sauce that clings to the fish. Together you get a small festival of textures, flavors and tastes on your plate that come together in new combinations with every bite.

Read More
Ahi Tuna Poke Recipe
Ahi Tuna Poke

Fresh Yellowfin (ahi) tuna is best prepared simply. This Ahi Poke is about as simple as you can get, and yet the combination of the velvety tuna, sweet onions, nutty sesame oil and crunchy crystals of umami rich Alaea sea salt make this an addicting dish that will have you going back for seconds and thirds. While Poke is traditionally made with Kukui nuts in Hawaii, pine nuts have a similar texture and flavor and are much easier to find on the mainland.

Read More
Bigeye Tuna Carpaccio Recipe
Bigeye Tuna Carpaccio

This classic appetizer may not be new and exciting, but there's a reason why it's still around. Like a carefully rehearsed orchestra each component layers on top of each other creating a harmony of tastes and textures that changes with each bite. Building on a base of ultra-fresh Bigeye Tuna, the olive oil adds richness and a creamy mouthfeel. Salty capers and pecorino romano adds savory bursts of umami. This is all accented by the sharp tang of the lemon juice and peppery bite of the watercress.

Read More
Bluefin Escabeche with a Pickled Garden Recipe
Bluefin Escabeche with a Pickled Garden

With a summer garden of pickled vegetables backing a flash-fried fillet of Bluefin tuna that’s been marinated in the pickling brine, this dish is a carnival of textures and tastes that’s as fun to look at as it is to eat. While it does take a few days for the vegetables to pickle the rest of the preparation is relatively quick and all the components can be prepared in advance. If you have trouble finding the baby vegetables, you can use regular sized ones that have been cut down in size.

Read More