Courtesy of Erato on Main chef Kevin Willmann
March/April 2009
Serves 4 as a small plate
- 1/4 cup yellow mustard
- Shaved Oregon white truffles (available at trufflezone.com)
- 2 tablespoons cider vinegar
- 1/4 cup truffle oil
- 1/4 pound black trumpet mushrooms
- Sea salt and fresh cracked white pepper
- 1/2 pound bluefin tuna sliced, then diced into 1/4-inch cubes
- 1/2 teaspoon Meyer lemon zest
- 1 tablespoon Meyer lemon juice
- 1 ounce truffle oil
- Oregon black truffles (available at trufflezone.com)
Preheat oven to 400 degrees.
For the truffle mustard sauce: Place mustard, shaved Oregon white truffles and cider vinegar in blender, and purée until smooth. While blender is running, slowly add thin stream of truffle oil to maintain emulsion.
For the roasted black trumpet mushrooms: Lightly coat clean mushrooms with salt, pepper and olive oil. Roast in oven for 5 minutes.
For the tartare: Mix all ingredients together in chilled mixing bowl, all the time tasting and adjusting salt, pepper, zest, juice and oil.
To serve: Place roasted mushrooms in center of plate, then top with tartare. Spoon truffle mustard sauce around.
