# Seared Tuna with Crab Bisque, Roasted Cabbage and Kabocha > Sweet crab bisque starts the meal, with a concentrated shellfish broth and tender pieces of crab. Seared tuna, deeply browned cabbage and creamy roasted kabocha keep the main plate simple, with lemon and parsley cutting through the richness. A good winter dinner when local crab and storage squash are both worth cooking. - URL: https://www.chezjk.com/recipes/modernist-style-crab-bisque-with-seared-tuna-roasted-cabbage-roasted-kabocha - Author: Jonathan Katzman - Cooked and photographed: 2025-02-05 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Seared Tuna with Crab Bisque, Roasted Cabbage and Kabocha](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F70d12d9b49509135.jpg) ## Modernist-Inspired Crab Bisque Pressure extraction builds a concentrated shellfish base without a long reduction. Fine straining and blending with a little cream and butter give the soup body without flour. ### Ingredients - 1 lb cooked Dungeness crab shells, body cavities cleaned of gills and viscera, shells broken into pieces - 8 oz cooked Dungeness crab meat, picked carefully for shell - 1 tbsp ghee - 2 shallots, sliced - 1 small carrot, thinly sliced - 1 stalk celery, thinly sliced - 2 cloves garlic, crushed - 2 tbsp tomato paste - 1/2 cup dry white wine - 4 cups water - 1 bay leaf - 1/3 cup heavy cream - 1 tbsp cold unsalted butter - 2 tsp lemon juice, plus more to taste - 1 tbsp chopped flat-leaf parsley - to taste kosher salt and freshly ground black pepper ### Instructions 1. Heat the ghee in an uncovered pressure cooker on sauté mode. Add the shallots, carrot and celery; cook for 5–6 minutes until softened. Add the garlic and tomato paste and cook for 2 minutes, stirring, until the paste turns brick red. 2. Add the crab shells and stir for 2 minutes. Pour in the wine, scrape the bottom clean and simmer for 2 minutes. Add the water and bay leaf, keeping below the cooker's maximum fill line. 3. Cook at high pressure for 20 minutes. Let the pressure release naturally for 15 minutes, then release any remaining pressure according to the manufacturer's instructions. 4. Strain through a fine-mesh sieve into a saucepan, pressing gently on the solids; discard them. Do not blend the shells. Simmer the strained broth uncovered until reduced to about 3 cups and distinctly crab-flavored, approximately 10–15 minutes. 5. Add the cream and simmer gently for 3 minutes. Take off the heat and blend in the cold butter with an immersion blender until smooth. Add the lemon juice and season with salt and pepper. 6. Add the crab meat and warm over low heat for 1–2 minutes without boiling. Finish with parsley and serve promptly. ### Notes - Two medium cooked Dungeness crabs generally provide enough shells and meat, with some meat left over depending on size. - Without a pressure cooker, simmer the stock gently, partially covered, for 45–60 minutes before straining. - If the stock tastes salty before it is concentrated enough, stop reducing; finish with slightly less cream rather than intensifying the salt. ## Seared Tuna A dry surface and very hot pan create a browned exterior quickly. Keeping the seasoning restrained lets the tuna sit comfortably beside the rich crab soup. ### Ingredients - 4 tuna steaks, 5–6 oz each and about 1 inch thick - 1 1/2 tbsp ghee - 3/4 tsp kosher salt, or to taste - 1/4 tsp freshly ground black pepper - 1 tbsp chopped flat-leaf parsley - 1 lemon, cut into wedges ### Instructions 1. Pat the tuna thoroughly dry and season with salt and pepper just before cooking. 2. Heat a heavy skillet over high heat, then add the ghee. When shimmering, add the tuna without crowding; use two batches if necessary. 3. Sear for about 60–90 seconds on each broad face, then briefly sear the edges. For a rare center, remove at 115–120°F; thickness and starting temperature matter more than the clock. 4. Rest for 3 minutes. Serve whole, as a steak, with parsley and lemon wedges. ### Notes - For rare tuna, buy fish specifically suitable for raw or undercooked service from a trusted supplier and keep it cold until cooking. Searing does not eliminate all risks of undercooked seafood. - For a fully cooked version, lower the heat after browning and continue cooking to 145°F at the center. People at higher risk from foodborne illness should choose fully cooked fish. ## Roasted Cabbage Wedges Leaving the core attached holds the wedges together while the cut faces brown. High heat gives crisp outer leaves and a tender, sweet center. ### Ingredients - 1 small head green cabbage, about 1 1/2 lb - 2 tbsp olive oil - 3/4 tsp kosher salt - 1/4 tsp freshly ground black pepper - 2 tsp lemon juice ### Instructions 1. Heat the oven to 425°F. Remove any damaged outer leaves and cut the cabbage through the core into four wedges, keeping enough core on each to hold it together. 2. Rub the wedges with olive oil, working a little between the outer leaves. Season with salt and pepper and arrange on a heavy sheet pan with one cut face down. 3. Roast for 18–20 minutes, turn onto the other cut face and roast for another 12–20 minutes. The cut surfaces should be deeply browned and a knife should pass easily through the thickest part. 4. Finish with lemon juice just before serving. ### Notes - If the leaf tips darken before the core softens, loosely cover the wedges with foil for the remaining roasting time. ## Roasted Kabocha Squash Thick wedges develop caramelized edges while retaining a dense, creamy interior. A little oil and salt let the squash's natural sweetness contrast with the cabbage and seafood. ### Ingredients - 1 small kabocha squash, about 2 lb - 1 1/2 tbsp olive oil - 3/4 tsp kosher salt - 1/4 tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Scrub the squash, halve it and scoop out the seeds. Cut into wedges about 1–1 1/2 inches thick at the widest point; leave the edible rind on. 2. Toss with olive oil, salt and pepper. Arrange on a separate sheet pan with a cut face down and space between the pieces. 3. Roast for 20 minutes, turn and roast for another 10–20 minutes, until browned at the edges and completely tender when pierced. 4. Let stand for 3–5 minutes before moving the wedges so the soft flesh stays intact. ### Notes - Rotate the cabbage and squash pans between oven racks halfway through roasting for more even browning. ## Overall Timing / Workflow The crab stock can cook while the vegetables are prepared. Leaving the tuna until the end keeps its crust fresh and its center at the intended doneness. ### Instructions 1. 0:00 — Start the bisque aromatics and load the pressure cooker. Heat the oven to 425°F. 2. 0:15 — Prepare the cabbage and squash and put them in the oven on separate pans. 3. 0:35 — Turn the vegetables and rotate the pans. Allow the crab stock to complete its natural pressure release. 4. 0:50 — Strain and reduce the crab stock. Check the vegetables and remove them when tender and browned; keep loosely covered in a warm place. 5. 1:05 — Finish the bisque with cream, butter and lemon. Keep it hot but below a simmer, adding the crab shortly before serving. 6. 1:10 — Dry and season the tuna, heat the skillet and sear. Rest briefly while warming the crab and arranging the vegetables. 7. Serve the bisque in separate bowls alongside the main plates, or serve it first and sear the tuna immediately afterward. ### Notes - The strained crab stock can be made a day ahead; chill promptly and finish with cream, butter and crab during final preparation. ## Plating Serving the bisque separately preserves the tuna crust and the vegetables' roasted surfaces. Broad wedges and a whole tuna steak keep the presentation relaxed and substantial. ### Instructions 1. Ladle the bisque into four small warmed bowls, distributing the crab meat evenly and keeping some visible at the surface. 2. Place one cabbage wedge toward the top of each warmed dinner plate and two or three squash wedges to one side. 3. Set the tuna alongside the vegetables. Scatter its parsley over the fish and lightly across the plate. 4. Serve with the lemon wedges and the bisque bowls alongside. ## Leftover Path Keeping the soup, fish and vegetables separate makes it easier to reheat each gently. The roasted vegetables also work well in a next-day warm salad. ### Instructions 1. Refrigerate the bisque, tuna and vegetables in separate shallow containers within 2 hours of cooking. Use the seafood within 1–2 days and the vegetables within 3–4 days. 2. Reheat only the bisque portion needed, stirring over moderate-low heat until it reaches 165°F. Avoid a vigorous boil, which toughens the crab and can split the emulsion. 3. Reheat cabbage and squash at 400°F for 10–15 minutes, or chop and warm them in a skillet for a salad finished with lemon and parsley. 4. For the safest leftover tuna preparation, flake it into a small pan with a splash of water, cover and heat to 165°F; serve with the warmed vegetables. Expect a firmer texture than the freshly seared fish. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.