Culinary Capers Chef Stewart Boyles’ Recipe for Local Albacore Tuna Tataki

The GOODS from Culinary Capers

Vancouver, BC | One of Executive Chef Stewart Boyle’s mandates at Culinary Capers has been to create a menu focused on sustainable and high quality BC ingredients. He has established relationships with a variety of local producers, such as Skipper Otto, a Community Supported Fishery that offers boat to fork transparency, so consumers know when, where and which local fishermen caught their fish. We are featuring a Tuna Tataki recipe this month with tuna sourced from Skipper Otto.

Local Albacore Tuna Tataki

with chorizo vinaigrette, avocado, pickled potato, cilantro (serves 6)

Tuna Tataki

12 oz albacore tuna loin

Season tuna with salt/pepper. Preheat a frying pan over medium high heat. Add a small amount of vegetable oil and sear tuna on all sides. Slice tuna ~8mm.(1/4 inch)

Chorizo dressing

3 Tbsp extra virgin olive oil
1 Tbsp vegetable oil
½ tsp Dijon mustard
1 Tbsp white wine vinegar
¼ tsp salt – kosher
2 oz fine chopped chorizo
1 Tbsp minced shallot

Sauté shallots and chorizo in a splash of olive oil. Let cool and then whisk in the remaining ingredients.

Pickling liquid

1 ¼ cup water
2 Tbsp sugar
7 whole coriander seeds
5 Tbsp white wine vinegar
1 ½ tsp whole black peppercorns
1 tsp fresh tarragon
1 Tbsp salt

Combine everything except tarragon in a pot, bring to a simmer, remove from heat, add tarragon, steep 5 minutes. strain

Pickled potato

½ lb Yukon gold potatoes
Dice potatoes ½ inch. Blanch in boiling water till firm but tender, pour chilled pickling liquid over potatoes. Chill the potatoes in pickling liquid for 1 hour and drain well.

Avocado puree

½ medium ripe avocado
2 Tbsp sour cream
1 tsp lime juice

Blend till smooth. Season with salt to taste.

Fresh cilantro for garnish


Plate sliced tuna fanned around the center of the plate. Place pickled potato around the plate. Stir dressing – dress the tuna and potato around the plate. Pipe 5-7-9 dots of avocado puree around the plate. Garnish with cilantro leaves.

Skipper Otto is sharing a special offer for Culinary Capers clients for the month of May. Until May 31 one can become a member of Skipper Otto’s Community Supported Fishery’s 2018 season. By joining more than 1,200 other Metro Vancouver members in committing to their BC fishermen ahead of the summer fishing season, one will get access to a wide variety of delicious, wild, BC seafood and get to know the fishermen that catch it too. Find out more at and use coupon code “CC2018” to save $12 off an annual membership.

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