Try this homemade Quartet of the Sea recipe the whole family will love. Made with tuna loin, endive, butter and Salt. Easy step-by-step instructions inc…
This Quartet of the Sea relies on simple, everyday ingredients such as sushi-grade ahi tuna loin, butter, salt and sugar. It comes together quickly and makes 4 servings, at about 109 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026
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1
Slice tuna very thin into pieces roughly 1 1/2 by 1 1/2 inches.
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2
Roll slices up and set aside.
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3
Cut the endive into fine julienne pieces.
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4
Warm a saute pan to a medium temperature and then add the butter.
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5
Add the endive to the pan, lightly season with salt, and stir.
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6
Allow the endive to caramelize.
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7
When the endive is golden in color, add the sugar and stir.
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8
Allow the sugar to caramelize.
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9
Add the lemon juice to deglaze the pan.
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10
Cut the additional raw endive leaves into a julienne and lightly dress with some of the Lemon Vinaigrette.
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Put a dollop of the caramelized endive in the middle of each plate.
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Place a small amount of the raw endive salad on top the cooked endive and then top with the tuna.
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13
Place additional raw endive salad on top of the tuna and drizzle some additional dressing around the plate.
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14
Garnish with a pinch of fleur de sel.
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1/4 cup lemon juice
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1 lime, zested
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White pepper
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1 teaspoon salt
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2 cups olive oil
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In a mixing bowl, whisk together the lemon juice, lime zest, white pepper to taste, and salt.
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Whisk until the salt has fully dissolved.
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22
While still whisking, slowly pour the olive oil into the bowl.
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When all of the oil is incorporated, the dressing is finished.
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24
4 (size U-15) fresh scallops
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2 ounces fresh black truffles
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Crispy Shallots, recipe follows
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Fleur de Sel, for garnish
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Extra-virgin olive oil, for drizzling
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Slice the scallops into very thin pieces, about 1/16 to 1/8-inch thick.
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30
Gently clean all dirt off of the truffle.
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Cut the entire truffle into julienne pieces.
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Place 2 scallop slices in the middle of each plate so that the slices are next to each other.
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33
Place Crispy Shallot rings next to the scallops on 1 side only.
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34
Cover the tops of the scallops with the black truffle.
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Finish with a sprinkle of fleur de sel and a light drizzle of extra-virgin olive oil.
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36
4 shallots
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1 cup milk
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38
1 cup all-purpose flour
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39
1 quart vegetable oil
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40
Peel off the outside skin from the shallots.
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41
Cut the shallots into rings and then separate the layers of the shallots.
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Place the rings into a container and cover with the milk.
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Let marinate in the refrigerator for 2 to 4 hours.
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44
When ready to cook, heat the oil to 350 degrees F in a large, heavy Dutch oven.
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45
Take the shallots out of the milk and dredge them in the flour.
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46
Carefully add to oil and cook for 1 to 2 minutes or until golden and crispy.
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47
8 to 10 pieces fresh spinach
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48
8 Kumamoto oysters
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49
1 cup kosher salt
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50
1 ounce creme fraiche
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51
2 ounces Iranian Osetra caviar
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52
Bring a small pot of water to a boil.
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53
Add the spinach to the boiling water and cook for 30 seconds to 1 minute.
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54
Transfer spinach to a napkin-lined tray to drain.
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55
Shuck all of the oysters, reserving them in the shell.
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Place 1/4 cup salt in the middle of each plate and position 2 oysters on each bed of salt.
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57
Place a small amount of creme fraiche on top of the oysters, then 1 or 2 pieces of wilted spinach on top of the creme fraiche.
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Then put a dollop of caviar (about 1/2 ounce per plate) on top of the spinach.
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59
2 gallons water
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60
1/4 cup kosher salt
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1 (1 1/2-pound) Maine lobster
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2 blood oranges
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Carrot Curry Puree, recipe follows
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16 leaves fresh chervil
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Blood Orange Juice, recipe follows
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In a large stockpot, bring the water and salt to a boil.
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Add the lobster to the boiling water and cook for 7 to 10 minutes.
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68
Take out of the boiling water and place into an ice water bath to chill.
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69
When the lobster has cooled, remove from the ice water.
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70
Remove the tail from the head by holding the head with 1 hand while your other hand gently twists off the tail.
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71
Remove the tail meat from the shell.
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72
Cut the tail meat into medallions about 1/4 to 1/2-inch thick, yielding 8 medallions.
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73
Cut off the top and bottom of the oranges.
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Remove the skin from the orange so there is no pith left.
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Then cut out the segments of the orange, removing any seeds.
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Cut each segment into 3 to 4 pieces.
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Put a dollop of the Carrot Curry Puree in the middle of each plate.
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Place 1 lobster medallion on each side of the puree.
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Place 1 chervil leaf at each corner of the lobster.
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Scatter the diced blood oranges next to the chervil.
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Lightly drizzle the Blood Orange Juice around the plate.
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82
2 large carrots
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2 tablespoons butter
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1 shallot, minced
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85
1/2 teaspoon curry powder
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1 cup chicken stock
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Salt
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88
Peel and roughly chop the carrots.
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Heat a saute pan over medium heat and then add the butter and shallots.
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Saute until the shallots are tender and translucent.
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Add curry powder and saute for 3 to 4 minutes.
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92
Add the carrots and cook for 4 to 5 minutes.
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93
Add chicken stock and deglaze the pan; bring to a simmer and continue to cook until the carrots are tender.
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94
Transfer mixture to a blender* and season with salt, if needed.
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*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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Transfer liquid to a blender or food processor and fill it no more than halfway.
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97
If using a blender, release one corner of the lid.
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This prevents the vacuum effect that creates heat explosions.
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99
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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100
1/4 cup freshly squeezed blood orange juice
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101
1 tablespoon blood orange zest
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102
2 tablespoons extra-virgin olive oil
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103
Place the juice into a mixing bowl and then add the zest and oil.
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Gently stir until mixed.
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Taste as you go and adjust the seasoning before serving.
- Avoid overcrowding the pan — cook in batches if needed for the best texture.
- Let the dish rest for a few minutes before serving so the flavors settle.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
- Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 ounces sushi-grade ahi tuna loin, 2 heads endive, plus additional leaves for plating, 2 tablespoons butter, Salt, and more.
Yes, Quartet of the Sea falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.