Red tuna tartare (TAPA)

• 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.

SET UP

• 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.