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FROM THE SPELLBOUND BITES KITCHEN

Tuna tartare bruschetta with truffle & basil

Toasted sourdough with soy-dressed tuna, roasted tomatoes, truffle mayonnaise and a creamy basil sauce.

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Ingredients

  • 200 g fresh tuna, diced
  • Thick sourdough slices
  • Cherry tomatoes
  • 15–20 fresh basil leaves, plus garnish
  • 100 ml mayonnaise
  • 100 ml thick cooking cream
  • 1 tsp truffle paste
  • About 75 ml olive oil in total
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp grated Parmesan
  • Juice of 1/2 lime
  • Salt, oregano and MSG to taste

The kitchen spell

  1. Dress the tuna with 2 tbsp olive oil and both soy sauces.
  2. Combine the mayonnaise with truffle paste, MSG and salt.
  3. Blend the basil, cream, 25 ml olive oil, salt, Parmesan and lime juice.
  4. Halve the tomatoes, season with olive oil, salt and oregano and roast on parchment until caramelized.
  5. Toast the sourdough. Add truffle mayonnaise, tuna, roasted tomatoes, basil and basil sauce.