30 min
Type of dish: Fish
Temperature: Cold
Seasonal period: All year
  • Cut the tuna into small cubes with a very sharp knife on an extremely clean board. Keep covered in cold storage until use.
  • Chop the spring onion into brunoise.
  • Chop the chives into very fine rings.
  • Clean the salad bouquetiere.
  • Prepare the truffle vinaigrette to dress the salad.


  • Season the tuna with the soy sauce, old style mustard, the spring onion, the virgin olive oil and salt flakes.
  • Finish by sprinkling with the chives and serving with the salad.
  • If there is fresh truffle in season grate some on the surface when serving.

Nutritional information (1 portion)
Fiber 7.68 g
Saturates 6.04 g
Monounsaturated fatty acids 13.79 g
Polyunsaturated fatty acids 10.63 g
Cholesterol 30.46 mg
Calcium 280.94 mg
Iron 8.29 mg
Zinc 1.93 mg
Vitamin A 164.0 ug
Vitamin C 78.24 g
Folic acid 233.39 ug
Salt (Sodium) 52.25 mg
Sugars 5.16 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.