Recipe courtesy of David Rosengarten
Level:
Easy

Ingredients

Directions

Cut the tuna into 18 cubes, each one 1/2-inch thick, and 1 1/4-inch square. Place the cubes between sheets of lightly-oiled wax paper and flatten with a cleaver. You will have 18 very thin, fairly round "scallops" of tuna. Divide among 6 dinner plates and chill.

Prepare the sauce: Put the egg yolks in a food processor. Add the lemon juice, and blend for 3 seconds. Add the oil, by drops, at first, then in a thin stream. The sauce will be fairly thick. Add the basil, blend for 3 seconds, then add the cream. Season to taste with salt and pepper. Refrigerating for 30 minutes brings out the flavor.

When ready to serve, pour the sauce over the tuna slices. Shave the white truffle over all, and garnish each plate with fresh basil leaves.

Note: Fresh white truffles from Piedmont are available in the U.S. from September through December. They are hideously expensive. The dish also works without them, or with extra-thin slices of white mushrooms sprinkled over the tuna.

IDEAS YOU'LL LOVE

Tuna Salad

Recipe courtesy of Ina Garten

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Beef Carpaccio

Recipe courtesy of Alton Brown

Linguine with Tuna Puttanesca

Recipe courtesy of Food Network Kitchen

Tuna Caper Crostini

Recipe courtesy of Dave Lieberman

Frittata with Tuna and Tomatoes

Recipe courtesy of Giada De Laurentiis

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Carpaccio of Tuna with Nicoise Vinaigrette

Recipe courtesy of Terrance Brennan

Bluefin Tuna Carpaccio with Truffle Soy and Parmesan Cheese

Recipe courtesy of Vernon Cardenas

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking