Bluefin Tuna Carpaccio with Truffle Soy and Parmesan Cheese

Name: Bluefin Tuna Carpaccio with Truffle Soy and Parmesan Cheese
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 to 4 servings
Cuisine: american
Ingredients: 4 ounces fresh sushi-grade bluefin tuna (or Hawaiian Ahi), sliced thin into 12 pieces; 1-ounce baby arugula, cleaned and dried; 1-ounce 6 to 12 months aged imported Parmesan, shaved; 4 teaspoons soy sauce; 2 teaspoons white truffle oil; 1/2 teaspoon black peppercorns

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 2 to 4 servings

Level: Easy
Total: 15 min

Prep: 15 min

Yield: 2 to 4 servings

Ingredients

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4 ounces fresh sushi-grade bluefin tuna (or Hawaiian Ahi), sliced thin into 12 pieces

1-ounce baby arugula, cleaned and dried

1-ounce 6 to 12 months aged imported Parmesan, shaved

4 teaspoons soy sauce

2 teaspoons white truffle oil

1/2 teaspoon black peppercorns

Directions

Fan out the tuna on a large chilled platter. Arrange the baby arugula evenly over the tuna. Place the shaved Parmesan over the arugula. In a squeeze bottle, combine the soy sauce and the white truffle oil. Shake and drizzle the sauce over all the ingredients. Grind the black peppercorns over the dish. Serve cold.