Tuna tartare with truffle

 


Tuna tartare with truffle

Ingredients

Tuna

Black radish

Celeriac

Grenada

Kumquat

Black Truffle

Shallots

Truffle Vinaigrette

Yuzu

Preparation

Cut the tuna into small cubes. Cut the celery ball into brunoise as well as the black radish, chop the shallots.

Toss everything with a touch of Dijon mustard, YUZU truffle vinaigrette, pomegranate seeds and chopped chives.

Arrange everything in a stainless steel circle and finish with the Kumquat pickles, a few arugula leaves, a few slices of summer truffle and a ribbon of black radish.

Finally, place a few drops of yuzu gel around it.

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