Tea-Smoked Tuna

Executive Chef Antonio Cardoso's seared tuna alternates between sweet, smokey and citrusy.
A glassy base of Tangerine Rooibos tea gelée is topped with evenly sliced tea-smoked tuna and a yuzu mayonnaise.

Take a bite of his Tangerine Rooibos smoked tuna alongside sweet yellow watermelon for a perfect pairing of sweet and savory.

Executive Chef Antonio Cardoso inspires a clean and smokey tangerine palate with this seared tuna, citrus, and refreshing yellow watermelon arrangement. Tea-smoked tuna alternates with sweet, ripe melon, and finisheded with a citrusy yuzu mayo and lemongrass foam.


Tie the bow with a touch of green micro herbs – that’s preTEA perfect!

Tea-Smoked Tuna with Tangerine Rooibos Gelée


  • 1
    Tangerine Rooibos Gelée (See Recipe Below)
  • 5 Ounces
    Yellow Watermelon
  • 1
    Tea-Smoked and Seared Tuna Loin
  • -
    Yuzu Mayonnaise
  • -
    Lemongrass Foam
  • -
    Micro Herbs


  1. In a rectangular plate place the tea gelée.

  2. Cut watermelon into a perfect square - 2 inches on either side - to match the size of the seared tuna.

  3. Slice watermelon into ½ inch slices. Slice tuna into ½ inch slices.

  4. Alternate tuna and watermelon, placing slices along tea gelée.

  5. Top with lemongrass foam, garnish of micro herbs, and add small dots of Yuzu mayonnaise. Serve cold.

Rooibos Tea Gelée


  • 2 Ounces
    Tealeaves Tangerine Rooibos (Master Blend No. 1120)
  • 2 Cups
  • 3 Ounces
    Gelatin Sheets


  1. Brew tea with water and let steep.

  2. Add gelatin leaves and agave syrup.

  3. Place tea in shallow sheet pan & refrigerate, when cold and solidified cut in rectangular strips.

Tea-Smoked and Seared Tuna


  • 5 Ounces
    Tuna Loin (Sushi Grade)
  • TEALEAVES Tangerine Rooibos (Master Blend No. 1120)


  1. Cut tuna loin into a perfect square - 2 inches on either side.

  2. Place tuna in perforated pan and smoke tuna with tea (a smoking gun can be used).

  3. Remove tuna from perforated pan, and quickly pan sear to get a perfect rare temperature inside.

Lemongrass Foam


  • 5
    Lemongrass Stalks
  • 2 Ounces
    Agave Syrup
  • 1 Cup
    Fat Free Milk
  • 1 Ounce
    Orange Zest
  • 3 Grams
    Soy Lecithin


  1. Infuse milk with lemongrass, and orange zest.

  2. Cool down and add soy lecithin.

  3. Bur mox, to create a foam, let sit.

Tea in recipe


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