members recipes

Ingredients
¾ to 1 lb• of Sushi Grade Tuna
2 tbsp• of minced chives (fresh only)
1 tbsp• Lemon infused olive oil*
1 egg yolk
½ tsp• sea salt
½ Haas Avocado
1 tsp• Black Truffle Oil plus more for crostini
Sriracha Aioli **

Method
1. Trim tuna steak
2. Cut into a ¼ to ½ inch dice
3. Finely mince fresh chives
4. Cut ½ avocado into ¼- ½ inch dice
5. Place items 2-4 in large bowl
6. Add egg yolk
7. Add lemon olive oil*
8. Add salt
9. Add truffle oil
10. Toss ingredients gently till combined
11. Place in freezer for 5 minutes


Meanwhile cut a baguette on the bias for crostini. Cut 12 pieces about a 1/4 inch thick, place on backing sheet drizzle with black truffle oil and broil for 3 minutes, being sure not to burn the crostini. Salt the crostini with sea salt after removing from the oven.


To plate the tar tar, place a 3 inch flan ring in the center of the plate and spoon in the tar tar to the top, and then gently pack the mixture down so it will hold together. Slide off the flan ring, add sriacha aioli to plate and three crostini and serve. For a bit more color on the plate, sprinkle the plate with some minced chives.


*lemon infused olive oil can be found at whole foods, but if you cannot find it you can just add juice from half a lemon with similar results