30 min
Temperature: Cold
Type of dish: Fish
Allergens
Fish
Fish
Sulfites
Sulfites
Elaboration
  • Cut the tuna into small cubes with a very sharp knife on an extremely clean board. Keep covered in cold storage until use.
  • Chop the spring onion into brunoise.
  • Chop the chives into very fine rings.
  • Clean the salad bouquetiere.
  • Prepare the truffle vinaigrette to dress the salad.

SET UP

  • Season the tuna with the soy sauce, old style mustard, the spring onion, the virgin olive oil and salt flakes.
  • Finish by sprinkling with the chives and serving with the salad.
  • If there is fresh truffle in season grate some on the surface when serving.

Nutritional information (1 portion)
Fiber 8.01 g
Saturates 6.04 g
Monounsaturated fatty acids 13.79 g
Polyunsaturated fatty acids 10.63 g
Cholesterol 30.46 mg
Calcium 281.42 mg
Iron 8.36 mg
Zinc 1.93 mg
Vitamin A 164.0 ug
Vitamin C 78.24 g
Folic acid 233.39 ug
Salt (Sodium) 53.79 mg
Sugars 5.36 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.