Truffle Tuna Recipe
Flashed fried bubu crispy rice, tuna, creamy shiitake mushroom, balsamic reduction, truffle oil and chef's special hot sauce
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Shiitake Cream
In a saucepan, sauté the shiitake mushrooms over medium heat until soft. Add heavy cream and simmer until thickened. Season with salt and pepper to taste. Blend until smooth and set aside.
- 2
Cook the Tuna
Season the fresh tuna steak with salt and pepper. Heat a non-stick pan over high heat and sear the tuna for 1-2 minutes on each side for medium-rare. Remove from heat and let rest before slicing.
- 3
Prepare the Bubu Crispy Rice
In the same pan, add a little oil and flash fry the bubu crispy rice until golden and crispy. Remove and drain on paper towels.
- 4
Make the Balsamic Reduction
In a small saucepan, heat balsamic vinegar over low heat until it reduces by half and becomes syrupy. Remove from heat and let cool slightly.
- 5
Plating
On a plate, spread the creamy shiitake sauce, top with sliced tuna, sprinkle the crispy bubu rice, drizzle with truffle oil, and finish with the balsamic reduction and hot sauce as desired.
