Recipe courtesy of David Rosengarten
Tuna Carpaccio with Basil Cream and White Truffles
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 208
- Total Fat
- 18
- Saturated Fat
- 4
- Carbohydrates
- 2
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 10
- Cholesterol
- 74
- Sodium
- 23
Ingredients
8 ounces fresh tuna
2 egg yolks
1/2 teaspoon lemon juice
6 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil leaves
3 tablespoons heavy cream
1/2 ounce fresh white truffle
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.