Executive Chef Angela Brown

with Executive Chef Angela Brown from Hotel des Arts - MGallery Collection

Let's treat your family and friends with a very luxurious recipe using truffles. The French tuna salad is not only refreshing but also blows your mind with its aroma. The aroma of truffles will evoke your emotions while your tastes are refreshed with the lemon dressing, lovely smoothness of truffle paste and a little bit of spiciness from the spicy mayonnaise. A great start for a lovely dinner.

Truffle tuna ceviche

Ingredients:

Ceviche (8-10 portions)         

Fresh tuna loin  0.5kg                           Shallot                         50gr

Pomelo             70gr                             Gherkin                       30gr

Caper                30gr                             Spring onion               10gr

Lemon dressing (as below) 40ml         Truffle Paste               5gr

White Truffle oil                     2gr           Baby pink radish         10gr

Salt                                        2gr           White pepper (by mill) 2gr

Winter or summer truffle (seasonal)   5gr

Lemon dressing (for 20 portions)

Lemon (juice of)                     50gr            Pommace oil               200gr

White wine vinegar                 10gr            Seeded mustard           10gr

Sugar                                      2gr              Salt                              2gr

White pepper (by mill)             1gr

- Juice the lemon and remove any seeds or segments.

- Add the mustard and vinegar and mix well.

- Add the oil slowly, whisking as you go so it does not split. You can use a hand blender also if you have one.

- Finish with sugar, salt and pepper.

- Taste the seasoning and adjust if needed.

Spicy mayonnaise (20 portions)

Japanese mayonnaise      170ml             Homemade mayonnaise          220ml

Condensed milk                 700ml             Tomato ketchup                      700ml

Sriracha sauce                   200ml             Lemon juice                            20ml

Kikkoman soya sauce         40ml              Cajun chilli powder 2gr            

Gochujang chilli paste          30gr

Viola, nasturtium leaf & pea tendril to garnish         

- Mix all the ingredients together well.

- Taste and adjust seasoning if needed.

- Place into a squeeze bottle.

Method:

- Clean and cut the tuna loin - removing all the skin, bone and sinew. Cut the loin evenly into 0.5 x 5cm pieces.

- Remove the pomelo meat from the pomelo and separate all segments.

- Finely chop all the shallot, gherkin, capers, spring onion and keep separately.

- Finely julienne the pink radish and keep in iced water.

To mix the ceviche

- Place tuna, shallot, pomelo, gherkin, caper & spring onion into a bowl and combine all. Do not over mix.

- Add the lemon dressing, truffle oil, truffle paste and seasoning. Mix one more time gently to combine all.

- Taste and adjust seasoning if needed.

- Plate as per the photo and decor with local leaves, flowers, radish and fresh seasonal truffle.

- Serve immediately otherwise the acid will cook the meat and the texture will change.

Discover the rich flavour of this delicious fungus every Tuesday (7-10pm) with “Truffle Tuesday” at Social Club, Hotel des Art – MGallery Collection, 76-78 Nguyễn Thị Minh Khai St, Dist 3, HCM City, Tel: (+84) 28 3989 8888. The buffet starts from VNĐ890,000. VNS