Salad of Tuna and Shellfish with Bottarga


From a 2006 story on Monterey Fish Company



This recipe comes courtesy of Jon Smulewitz, chef/owner of Dopo in Oakland, California, who says to adjust quantities of seafood, lemon, and salt according to personal preference.

Serves 6

  • 1 pound fingerling potatoes
  • 3 medium-size fennel bulbs, julienned
  • Salt
  • 2 pounds PEI mussels
  • 3 pounds Manila clams
  • 1 cup dry white wine
  • Extra virgin olive oil
  • 2 pounds scallops
  • 1 pound sashimi-grade tuna, diced
  • 1 cup minced parsley
  • Juice from one lemon
  • Tuna bottarga (Find this salted and dried tuna roe online.)

Boil potatoes until tender. Then peel, cut into discs, and set aside. Blanch julienned fennel in salted water until tender, set aside.

Steam clams in ½ cup white wine and 1 tablespoons olive oil until they open. Do the same with the mussels. Save all the remaining juice. Pick clams and mussels out of their shells and discard shells.

Clean and trim scallops of connective tissue, slice into ¼-inch discs, then lightly poach in the reserved liquid from clams and mussels.

Toss boiled potatoes, blanched fennel, cooked mussels, clams, and scallops together in a large bowl along with diced tuna, minced parsley, and lemon juice. Adjust for acid, salt, and olive oil. Divide onto 6 plates and grate bottarga over the top to serve.