Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Seared Tuna Custard Tart with Crispy Cheese Crust and Spiced Cream
A bold American-Modern Creative fusion that reimagines the classic tuna melt by transforming it into an elegant savory tart. Seared ahi tuna sits atop a silky herb-infused custard filling, all encased in a crispy Parmesan crust with a delicate spiced cream foam. This dish plays with unexpected textures and temperatures, combining comfort food nostalgia with contemporary plating techniques.
45 min
Medium
2 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet1/10
Salty8/10
Sour1/10
Umami8/10
Spicy4/10
🥄 Texture
A crisp, crunchy cheese crust gives an immediate contrast to the creamy, silky custard which is just set and slightly jiggly. Seared tuna cubes add a firm, slightly seared exterior with a buttery, rare interior, while the whipped spiced cream provides a light, airy finish.
👃 Aroma
Pronounced savory notes from melted sharp cheddar and Parmesan mingle with smoky paprika and warm spices (cumin, white pepper). Fresh thyme and dill lend a bright herbal top note while the seared tuna adds a pleasant grilled-fish aroma.
🍷 Pairs Well With
A crisp, high-acid white wine such as Sauvignon Blanc or a dry sparkling wine (Brut) to cut the richness; alternatively a chilled Junmai Ginjo sake or a light, citrusy pilsner.
🥗 Side Dishes
Arugula salad with lemon vinaigrette and shaved fennel, quick-pickled cucumber ribbons, or simple steamed asparagus with a squeeze of lemon to balance richness; roasted baby potatoes or a light quinoa salad for a heartier accompaniment.
Ingredients(16 items)
- 18 ounces fresh ahi tuna (sushi-grade, cut into 2-inch cubes)
- 21 cup sharp cheddar cheese (finely grated)
- 33 large eggs
- 41 cup heavy cream
- 52 tablespoons unsalted butter
- 61 teaspoon smoked paprika
- 71/2 teaspoon cayenne pepper
- 81/4 teaspoon white pepper
- 91/2 teaspoon garlic powder
- 101/2 teaspoon onion powder
- 111/4 teaspoon ground cumin
- 121 tablespoon fresh thyme (finely chopped)
- 131 tablespoon fresh dill (finely chopped)
- 141/4 teaspoon sea salt
- 152 tablespoons grated Parmesan cheese (for crust)
- 161 teaspoon high-heat oil (for searing tuna)
Nutrition Information(per serving)
485
Calories
38.2g
Protein
3.8g
Carbs
32.5g
Fat
Instructions
- 1
Preheat oven to 375°F (190°C). Line a small tart pan (6-inch) with parchment paper.
- 2
Create the crispy cheese crust by mixing 1 cup grated cheddar cheese with 2 tablespoons melted butter and 2 tablespoons Parmesan cheese. Press this mixture firmly into the bottom and sides of the tart pan, creating an even layer.
- 3
Bake the cheese crust for 8-10 minutes until golden and crispy. Remove and let cool slightly while preparing the custard.
- 4
In a mixing bowl, whisk together 2 eggs, 3/4 cup heavy cream, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne, white pepper, garlic powder, onion powder, ground cumin, fresh thyme, fresh dill, and sea salt until well combined.
- 5
Pour the custard mixture into the pre-baked cheese crust, filling it about three-quarters full.
- 6
Bake the tart for 12-15 minutes until the custard is just set but still slightly jiggly in the center. Remove and allow to cool for 3 minutes.
- 7
While the tart cooks, prepare the spiced cream foam: whip 1/4 cup heavy cream with 1 remaining egg white, 1/4 teaspoon smoked paprika, and a pinch of cayenne until soft peaks form. Set aside.
- 8
Season the tuna cubes generously with sea salt and white pepper on all sides.
- 9
Heat 1 teaspoon high-heat oil in a cast-iron skillet over high heat until smoking. Sear the tuna cubes for 45 seconds per side, creating a golden crust while keeping the interior rare. This should take about 2-3 minutes total.
- 10
Remove the tart from the oven and let it rest for 2 minutes. Carefully arrange the seared tuna cubes on top of the warm custard.
- 11
Using a small spoon or piping bag, dollop the spiced cream foam artfully around the tuna pieces.
- 12
Garnish with additional fresh dill and a light dusting of smoked paprika for visual appeal.
- 13
Serve immediately while the custard is still warm and the tuna is at peak temperature.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!