Yield: 4 servings
- 1/2 pound Ahi Tuna
- 2 red peppers, roasted
- 1/4 pound French green beans, blanched
- 1 Idaho Potato, small diced
- 1/8 pound Niçoise olives, pitted
- 1 teaspoon cracked black pepper
- 2 large eggs, boiled
- 1 teaspoon white truffle oil
- 1 teaspoon shallots, minced
- juice of 1 lemon
Rub peppers with olive oil and roast over open flame. Place in
a covered container and let sit for 10 minutes.
Remove skin from tuna under cold water, then cut in 1" by
4" blocks. Season tuna with salt and black pepper, then sear
in a hot pan with truffle oil. Let cool.
To make terrine, remove seeds from peppers and cut in half. Lay
flat on plastic wrap, add tuna, place in the center and roll using
plastic wrap as a mold. Slice 1/2
Boil eggs and cool, remove shell and cut in half. Mix the yolk,
truffle oil, shallots, and season with salt and pepper. Using a
pastry bag, fill cut eggs with the yolk mix.
Peel and dice potatoes and boil in salted water until tender. Set
aside to cool.
Blanch the beans in salted water. Set aside to cool.
Toss beans, potatoes, and olives with lemon juice. Season with
salt and pepper.
To plate, lay slice of tuna terrine in center of bowl. Then, add
beans, potatoes and olives. Garnish tuna with 1/2 egg each.