Cook Time
20 min
Yields
20 servings
Recipe by Dustin Gallagher from Top Chef Canada Episode 11.
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ingredients
Poached Tuna
2 1
lb(s) tuna fillet
1 ½
cup olive oil
peel of 1 orange
peel of 1 lemon
2
bay leaves
1
clove garlic, smashed
Truffle Oil Vinaigrette
3
Tbsp white wine vinegar
½
cup plus 1 tbsp olive oil
3
small shallots, finely diced
3
Tbsp capers, drained
3
Tbsp truffle oil
salt
Assembly
Poached Tuna, flaked
Truffle Oil Vinaigrette
25
small buns, cut in half
2 ½
cup baby arugula
1 ½
cup celery leaves
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directions
Step 1
Heat all ingredients, except for tuna in a pot over low heat.
Step 2
Season tuna with salt, place in pot and poach until cooked and tender, approximately 15-20 minutes.
Step 3
Remove allow to cool, flake tuna and set aside for assembly.
Step 4
Place all ingredients in a bowl, whisk to combine and set aside.
Step 5
In a bowl, mix Truffle Oil Vinaigrette with Poached Tuna.
Step 6
Spoon on buns, garnish with baby arugula and celery leaves, serve.