Truffled Tuna Recipe

Prepare the tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut into 1/4-inch dice if making a tartare-style presentation, or into 1/2-inch cubes for a chunkier jewel. Place tuna in a chilled bowl.

Season the diced tuna with fine sea salt and freshly ground black pepper. Drizzle 1 tablespoon extra-virgin olive oil over the tuna and gently toss to coat evenly. Keep chilled while you prepare other components.

Make the truffle butter (if needed)

If using plain unsalted butter, soften 1/2 tablespoon at room temperature and stir in 1/2 teaspoon white truffle oil to create truffle butter. Alternatively use prepared truffle butter. Keep at cool room temperature so it remains spreadable.

Very thinly shave (or finely mince) approximately 1/2–1 teaspoon by volume of fresh or preserved black truffle. Reserve a small amount for finishing. Combine the shaved truffle with the truffle butter and gently fold into the seasoned tuna, using only enough to impart aroma (about 1/2–1 teaspoon total truffle mixture). Toss lightly to distribute — do not overwork the fish.

Drizzle 1 teaspoon white truffle oil over the tuna mixture and fold in gently. Taste and adjust — truffle is potent, so add sparingly.

In a small bowl, whisk together 1 teaspoon light soy sauce, 1/2 tablespoon fresh lemon juice, 1/2 teaspoon mirin and 1/2 teaspoon rice vinegar until combined. Slowly whisk in any residual olive oil from the tuna bowl (if present) to emulsify lightly.

Add 1 teaspoon toasted sesame seeds to the dressing and stir. Taste the dressing and adjust acid or salt if needed — it should be bright and balanced to complement truffle and tuna.

Gently fold half of the dressing into the tuna-truffle mixture, enough to lightly coat without making the tuna watery. Reserve the remainder for plating.

Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant if not pre-toasted. Let cool. Combine toasted sesame seeds with crispy shallots (or fried garlic) and gently fold into the tuna mixture to add texture (about 1 teaspoon mix folded in).

Fold in microgreens lightly just before plating to preserve their crispness.

Assemble

Portion the truffled tuna into 4 small 'jewel' servings (about 3 tablespoons each) using a ring mold or spoon. Place each portion on a toasted baguette slice or crisp cracker, or present on chilled spoons or small plates for tasting.

Finish each portion with a small shaving of reserved black truffle, a tiny dollop of truffle butter (if desired), a light drizzle of the reserved citrus-soy dressing, and a few microgreens on top.

Sprinkle a pinch of flaky sea salt and the remaining sliced chives over each portion. Serve immediately so tuna remains cool and truffle aroma is at its peak.