Tuna Tataki in Butter with Truffle and Perlage

Ingredients

• 100g tuna fillet cut into sticks
• 20 + 20 g “Tartuflanghe truffle butter”
• 20 g mascarpone seasoned with: a little salt and herbs
• spring onion, a drop of lemon and 2 drops of “Oro in Cucina oil with black truffle - Tartuflanghe”,
• “Tartuflanghe Truffle Perlage”
• 1 bunch of chives

Preparation

Briefly sear the tuna on all sides with the truffle butter over high heat, immediately cool in ice water, and pat dry. Brush the tuna with the remaining melted truffle butter.

Finish

Cut 4 pieces of tuna and turn them on the plate or spoon in the direction of the cut, place a teaspoon of mascarpone on top and the truffle pearl to finish and decorate the chives cut into 4 pieces.