Poached Tuna

2 1 pound tuna fillet

1 ½ cups olive oil

peel of 1 orange

peel of 1 lemon

2 bay leaves

1 clove garlic, smashed

Truffle Oil Vinaigrette

3 tablespoons white wine vinegar

½ cup plus 1 tbsp olive oil

3 small shallots, finely diced

3 tablespoons capers, drained

3 tablespoons truffle oil



Poached Tuna, flaked

Truffle Oil Vinaigrette

25 small buns, cut in half

2 ½ cups baby arugula

1 ½ cups celery leaves


Poached Tuna

1. Heat all ingredients, except for tuna in a pot over low heat.

2. Season tuna with salt, place in pot and poach until cooked and tender, approximately 15-20 minutes.

3. Remove allow to cool, flake tuna and set aside for assembly.

Truffle Oil Vinaigrette

1. Place all ingredients in a bowl, whisk to combine and set aside.


1. In a bowl, mix Truffle Oil Vinaigrette with Poached Tuna.

2. Spoon on buns, garnish with baby arugula and celery leaves, serve.

See more: Appetizer, Fish, Gourmet

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