INGREDIENTS:Tuna Tartar with Black Truffles:
4 small Roma tomatoes
12 oz. fresh Sushi Grade No. 1 tuna, diced
2 oz. fresh black truffles, finely diced
¼ oz. chives, minced
1 Tbsp. black truffle oil
to taste, salt and pepper
Tuna Sashimi:
12 pieces of fresh Sushi Grade No. 1 Tuna, sliced into square pieces, 1-inch x 1-inch and ¼-inch thick
1 tsp. olive oil
to taste, salt and pepper
Tomato Water (make the day before use):
3 vine ripe tomatoes, or 8 Roma tomatoes
1 bunch fresh basil, roughly chopped
1 tsp. olive oil
1 cup water
3 drops black truffle oil
to taste, salt and pepper
DIRECTIONS:Tuna Tartar with Black Truffles:
Bring a large pot of water to boil. Core the tomatoes and make a small x on the bottom end of each tomato. Drop the tomatoes into the boiling water for about 20 seconds, or until the skin starts to separate from the tomato. Drain the liquid and immediately submerge the tomatoes into ice water. When the tomatoes have cooled off, peel each one. Trim off the top and bottom of each tomato to create a flat surface. Then, cut about 1½-inch off the top of each tomato to create a base on which to place the tomato. Carefully hollow out each tomato with a small spoon to create a cup. Stand each tomato on a plate using the base you prepared for balance. In a large mixing bowl, mix together the tuna, black truffles, chives and black truffle oil. Add salt and pepper to taste. Stuff each tomato cup with this mixture. Serve with Tomato Water and Tuna Sashimi.
Tuna Sashimi:
Season tuna with olive oil, salt and pepper. In between the tuna tartar and the tomato water, arrange three squares of tuna on each plate in a diamond shape so the corners overlap each other. Just before serving, finish the tuna sashimi off with a small blow torch, cooking the tuna slightly so that it is rare.
Tomato Water (make the day before use):
Cut tomatoes into quarters. Put tomatoes with the basil, olive oil and water into a blender. Add salt and pepper to taste. Purée this mixture for approximately 3 to 4 minutes. Once the mixture is puréed, you will need to pass it through a chinois (very fine strainer). You can make the chinois by placing a round piece of cheesecloth inside a coffee filter. Make sure the cheesecloth is cut to fit inside the coffee filter so that none of the filter is left uncovered. Pour the purée into the chinois and let it drip for 3 hours. After all of the mixture has passed through the chinois, you will have a nice clear broth. This is the tomato water. Add a few drops of black truffle oil to the tomato water and garnish it with a small basil leaf when serving. Serve in an egg cup or an espresso cup on the same plate as the Tuna Tartar and Tuna Sashimi.
SERVINGS:4 servingsFrom:Chef Dominique Filoni, Savona, Gulph Mills, Pa.PHOTO CREDIT:Photo Credit: SAVONA RESTAURANT
