4 Servings

INGREDIENTS

1/2 lb fresh bigeye or yellowfin tuna 1+ sashimi quality, paper-thin
Salt, Vinegar & Oil
Freshly cracked pepper
1 Bunch arugula
Grated Parmesan cheese
1/2 White or black truffle – shaved (Note: May use a greater amount of truffle if desired)

PREPARATION

Arrange tuna in overlapping slices on platter. Sprinkle with salt and drizzle with oil and vinegar to taste. Sprinkle with pepper. Surround tuna with wreath of arugula. Sprinkle grated Parmesan cheese over all. Top with truffle shavings.