Tuna, Foie Gras, and Black Truffle

5 from 1 vote

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 tuna, foie gras, black truffles, avocado, and caviar. 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 recipe I hope you enjoy it!

Ingredients

6 people

Tuna

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

Chive oil

2 bunches chives blanched for 15 seconds
1 1/2 cup vegetable oil
1 pinch salt

Koji Dressing

1/4 cup white balsamic vinegar
2 tbsp koji
1 tsp truffle oil
1 salt to taste

Garnish

1 tbsp chive flowers
1/4 cup nasturtium leaves
3 tbsp sorrel leaves

Nutritional information

Calories: 77kcalCarbohydrates: 3gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 69mgSodium: 237mgPotassium: 125mgFiber: 1gSugar: 2gVitamin A: 343IUVitamin C: 4mgCalcium: 38mgIron: 2mg

Prep Time 1 1

Cook Time 10

Total Time 1 1 10

Servings 6 people

Koji Dressing

In a small bowl place all the ingredients in and stir well. Season with salt and set aside.

Chive oil

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,

To Finish

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!