A colorful, delicious, unexpected and easy to prepare tuna tartare: don't miss out!
Use fresh bluefin tuna, blast chilled we recommend, if you don't buy it already chilled, just keep it in the freezer for at least 48 hours to avoid the Anisakis risk.
The cut of the tuna fillet must be done strictly with a knife, first into slices and then cut into small pieces. Once chopped, season with Truffle Oil, salt and pepper to taste and leave it to marinate out of the fridge at least 30 minutes (do not add lemon juice or drops of vinegar because they would cook the tuna).
Now cut the yellow and red cherry tomatoes into irregular pieces, take the marinated tartare and season it with White Truffle Sauce to taste and the cherry tomatoes, taste and adjust the seasoning.
Serve the tartare with the help of a pastry ring, garnish with a little chopped parsley, organic lemon zest, if you want a few drops of lemon, a sprinkle of Truffle Salt Flakes and… good tasting!