Recipe by Michal Frischman

Tuna Carpaccio with Truffle

Dairy Dairy
Easy Easy
4 Servings
Allergens
30 Minutes
Diets

Ingredients

Tuna Carpaccio with Truffle

  • 2 8-ounce sushi-grade tuna steaks

  • fresh cracked pepper

  • salt

  • Tuscanini Sliced Truffles

  • 3 tablespoons good-quality butter (I use the French stuff for this)

  • 2 tablespoons soy sauce

  • 1 tablespoon water

Directions

1.

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.

2.

Slice the shallot extremely thinly with a sharp knife or mandoline. Dress the microgreens and shallot with lime juice, salt, and fresh pepper.

3.

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.

4.

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.

About

Sponsored by Tuscanini Photography and Styling by Stmt Studios

Tuna Carpaccio with Truffle

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