Ahi Carpaccio with White Truffle Vinaigrette
Here is a simple and very good way to prepare ahi. If you can’t find truffle oil, try walnut or macadamia nut oil instead. The garnish used here is tobiko. You can substitute grey, black, and red caviar if you wish.
- Virgin olive oil - 1 cup
- White Truffle Oil - 1/4 cup
- Shallot - 1, minced
- Lemons Juice - 2 lemons
- Salt and freshly ground pepper to taste
- Sashimi-grade ahi tuna - 12 ounces, cut into 1/4-inch-thick slices
- Green Tobiko - 1 teaspoon
- Red Tobiko - 1 teaspoon
- Black Tobiko - 1 teaspoon
- Freshly ground black pepper to taste
- Green onion tops - 1/4 cup, finely chopped
- Basil Sprigs - 4, fresh
In a small bowl, combine the olive oil, truffle oil, shallot, lemon juice, salt, and pepper. Whisk until emulsified. Put the ahi in a shallow glass dish. Pour the mixture over the ahi and let sit for 2 hours in the refrigerator, or until it has turned opaque.
To serve: Arrange the thin slices of ahi tuna in an overlapping single layer on each of 4 plates. Garnish the tuna with small amounts of each tobiko. Sprinkle with green onion and top each plate with a sprig of basil.