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Irresistible Tuna Wellington Recipe – Best Festive Seafood Dish

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A buttery, flaky puff pastry wrapped around perfectly seared sushi-grade tuna steak, creating an elegant and indulgent seafood twist on the classic beef Wellington.

Ingredients

Scale
  • 8 ounces sushi-grade tuna steak
  • 1 sheet puff pastry, thawed
  • 1 egg yolk
  • 1 tablespoon sesame seeds (optional)
  • 2 teaspoons Dijon mustard
  • 1 cup spinach leaves
  • 2 tablespoons shallots, finely diced
  • 1 tablespoon butter
  • Salt and pepper to taste

Instructions

  1. Pat the tuna steak dry with paper towels and season generously with salt and pepper. Heat a non-stick skillet over medium-high heat, add a splash of oil, and sear the tuna for about 30 seconds on each side.
  2. In the same skillet, add butter and sauté finely diced shallots until soft and fragrant. Add spinach leaves and cook until wilted. Remove from heat and let cool.
  3. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to wrap the tuna completely.
  4. Spread a thin layer of Dijon mustard onto the pastry. Spoon the cooled spinach mixture over the mustard, spreading it evenly. Place the seared tuna in the center and gently wrap the pastry around it, sealing the edges with egg yolk.
  5. Brush the outside of the pastry with egg yolk to ensure a golden color. Sprinkle with sesame seeds if desired.
  6. Preheat the oven to 400°F (200°C). Place the Wellington on a parchment-lined baking sheet and bake for 15-20 minutes, or until the pastry is golden and puffed.
  7. Allow the Wellington to rest for 5 minutes before slicing.

Notes

Chill the assembled Wellington in the fridge for 10 minutes before baking if the pastry becomes too soft. Avoid overcooking the tuna to maintain its rare center.

Nutrition

Keywords: Tuna Wellington, seafood recipe, puff pastry, holiday dish, elegant dinner, sushi-grade tuna, festive recipe

Find it online: https://chrisfeasts.com/irresistible-tuna-wellington-recipe-best-festive-seafood-dish/