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Let’s be real – everything in this dish is just a vehicle for the decadent truffle, and if your only experience with truffle so far has been truffle oil, the sliced truffles are a completely different (better!!) experience. Don’t let the butter freak you out; there’s something incredible about the butter/soy sauce combo that can’t really be explained but it just works really well.
2 8-ounce sushi-grade tuna steaks
fresh cracked pepper
salt
3 tablespoons good-quality butter (I use the French stuff for this)
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon maple syrup
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 cup microgreens
juice of 1/2 a lime
1 shallot
toast or crackers, to serve
Combine butter, soy sauce, maple syrup, water and garlic in a small saucepan set over medium low heat. Cook, swirling occasionally until small bubbles form around the edges, about five minutes. Remove from heat.
Slice the shallot extremely thinly with a sharp knife or mandoline. Dress the microgreens and shallot with lime juice, salt, and fresh pepper.
Cut very thin slices of tuna with a sharp knife and place the slices between two layers of plastic wrap. Using a small rolling pin or mallet, lightly tap the fish until it’s extremely thin, almost translucent.
Transfer to serving plates or platters of your choice. Season with salt and fresh pepper. Layer on shallots and microgreens. Add a few slices of truffle per plate and drizzle a few drops of truffle oil from the jar onto the tuna. Give the butter sauce a stir, then drizzle over the tuna and garnishes.
Sponsored by Tuscanini Photography and Styling by Stmt Studios
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