Tuna Tataki with truffle butter

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Tartuflanghe's Recipes

Appertizer

Ingredients

Ingredients for 4 people:

100g= 3.52 oz tuna fish fillet cut into sticks

20 + 20g= 1.41 oz “Tartuflanghe Truffle butter”

20g= 0.70 oz mascarpone seasoned with: some

salt and chives, a drop of lemon juice and 2 drops

of “Oro in Cucina black winter truffle oil” by

Tartuflanghe,

“Truffle Perlage”: Truffle Caviar by Tartuflanghe

1 blade of chives

Cooking instruction

Sear the tuna briefly on high heat on all sides with truffle butter, cool immediately in iced water and dry. Brush the tuna with the remaining truffle butter melted.

Finishing:

cut 4 pieces of tuna and turn them on a plate or spoon in the direction of the cut, put on a teaspoon of the seasoned mascarpone and the Truffle Perlage to finish and decorate with the blade of chives cut into 4 pieces

Tuna Tataki with truffle butter

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