You have to try this amazing Tuna, Foie Gras, and Black Truffle Recipe. It is absolutely the ultimate indulgence appetizer!Here is a little appetizer that I made for Jp a few days ago. This is the ultimate indulgence, over the top dish that includes every expensive ingredient in one dish. Great recipe using avocado, and caviar, to round out the dish All of these items Jp absolutely loves, although he doesn't eat like this everyday, by any means. These are special times when I'm looking to make something I know he will really love. Definitely a dish not for the faint of heart or wallet. I finished the dish with a white balsamic and koji dressing. Here is the Tuna, Foie gras, and Black Truffle recipe I hope you enjoy it!
Tuna, Foie Gras, and Black Truffle
- 8 oz Tuna (sushi grade 1 )
Foie gras Torchon (See Recipe)
- 1 whole avocado (sliced thin)
- 1 large black truffle (sliced thin)
- 2 oz Caviar ((oestra) or your favorite)
- 2 bunches chives (blanched for 15 seconds)
- 1 1/2 cup vegetable oil
- 1 pinch salt
- 1/4 cup white balsamic vinegar
- 2 tbsp koji
- 1 tsp truffle oil
- 1 salt (to taste)
- 1 tbsp chive flowers
- 1/4 cup nasturtium (leaves)
- 3 tbsp sorrel (leaves)
In a small bowl place all the ingredients in and stir well. Season with salt and set aside.
Blanch the chives in salted boiling water for 10 seconds. Then place in an ice bath. Allow to cool and then drain well. Squeeze the chives of any excess water and place in a vitamix with oil. Puree for 30-45 seconds and then strain through a fine mesh sieve. Allow the oil to drip through, do not push the pulp through the strainer,
Take a piece of plastic wrap and place inside a ring mold. Take the tuna and place in the bottom of the mold. Season each layer with a pinch of salt. Then take a slice of the foie torchon and place on top. Slice avocado and place on top of the avocado. Then add another layer of tuna on top of the avocado. Continue the same process with other molds if serving multiple people.
This should be good for 6 servings. At this point you can wrap everything up and place in the refrigerator for a few hours before you ready to serve. Once ready to serve unwrap the "terrine" and shave fresh truffles on top. Add a dollop of caviar on top. Once ready to serve drizzle the dressing over the whole "terrine" and finish with chive oil, on top garnish with flowers and herbs. Serve and enjoy!