20 min
Type of dish: Finger foods, Fish
Temperature: Cold
Seasonal period: All year
  • 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.


  • 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 3.44 g
Saturates 3.25 g
Monounsaturated fatty acids 8.55 g
Polyunsaturated fatty acids 6.47 g
Cholesterol 11.44 mg
Calcium 113.9 mg
Iron 3.68 mg
Zinc 0.84 mg
Vitamin A 56.0 ug
Vitamin C 33.49 g
Folic acid 107.27 ug
Salt (Sodium) 28.92 mg
Sugars 2.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.