The Truffled Tuna Recipe
FRESH AHI TUNA, DOUSED WITH WHITE TRUFFLE OIL, ALFALFA SPROUTS AND FRESH BLACK PEPPER
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tuna & Marinade
Finish & Garnish
Method
Tuna & Marinade
Prepare tuna
Pat the ahi tuna dry with paper towels. Trim any sinew and cut into 1/2-inch thick slices or into 3/4- to 1-inch cubes depending on whether you prefer a sashimi-style presentation or a tartare-like bite.
Make the marinade
In a small bowl whisk together white truffle oil (reserve 1/2 tbs for finishing if you want a more pronounced truffle aroma), soy sauce, fresh lemon juice, extra-virgin olive oil and coarse sea salt until combined.
Dress the tuna
Place the tuna in a shallow dish and pour the marinade over it. Gently toss to coat all pieces. Let the tuna sit at room temperature for 5–8 minutes (no longer than 10 minutes) to take on flavor; do not marinate in the refrigerator for extended time or the lemon/soy will begin to ‘cook’ the tuna.
Finish & Garnish
Plate
Arrange a bed of alfalfa sprouts (and microgreens if using) on chilled plates. Place the marinated tuna on top in an even layer or scattered small piles if using cubes.
Season & finish
Drizzle remaining 1/2 tbs white truffle oil lightly over the tuna (if reserved) and finish with a crack of fresh black pepper over each portion. Sprinkle toasted sesame seeds if using. Taste for salt and add a light pinch if desired.
Serve
Garnish with lemon wedges on the side. Serve immediately so the truffle aroma and fresh texture of the tuna are at their peak.