Deconstructed Tuna Nicoise

Deconstructed Tuna Nicoise

Serves 4
Ingredients:
8 oz - Sashimi grade ahi tuna, blood line and sinew removed
1 teaspoon - Olive oil
3 - Hard boiled eggs, shell removed
1/4 cup - Heavy whipping cream
White truffle oil to taste
Salt and pepper to taste

Method (Tuna):
• Cut tuna into a long rectangle of 1inch x 2 inches x 8 inches diameter. 
Season the tuna with salt and pepper, and sear all sides in a smoking hot pan with olive oil.
• Sear each side for 5 seconds each
• Set tuna aside to cool.

Method (Egg Mousse):
• Place eggs, whipping cream and salt and pepper in a blender and whip till smooth. If mixture is too thick, add a touch of water to smooth out.
• Add a very small amount of truffle oil because till oil is very potent in taste and will dominate in flavor. 

Assembly:
• Space Tuna and Egg Mousse separetly on the same plate.
This dish can also be accompanied with Roasted Tomato, Olive Puree, Confit Fingerling Potatoes and Haricot Vert Terrine as pictured above.