Raw red tuna with Mediterranean vinegar and black truffle petals

A recipe offered by Chef Simone Zanoni of Le George, a Michelin 1-star restaurant at the Four Seasons Hotel George V in Paris 

Ingredients for 4 people: 

400g Mediterranean yellow-fin red tuna fillet, 15g Norcia black truffles, 20g black truffle oil, 100g dried Bonito tuna flakes, 50g red wine vinegar, 5g soya sauce and sea salt flakes.

Directions: 

Cut the tuna into 4cm-by-4cm squares and salt and pepper them on all sides and then braze them at a high heat in a non-stick pan (two seconds per side).

Boil 250g water then add in the bonito flakes and let sit and cool for two hours before mixing in the vinegar and soya sauce.

Cut the tuna into regular pieces and place six slices on each plate. Brush each slice abundantly with first the vinegar sauce and then the truffle oil.

Garnish each slice with a thin slice of truffle and salt flakes.

Wine to pair: 

Sergio Zenato Lugana Doc Riserva Zenato 

This Riserva is produced only in certain vintages that ensure the longevity of the vine. Sergio Zenato had great faith in the Lugana right from the beginning and opted for refinement in wood precisely to enhance that longevity. He was so pleased with the result, that he put his signature on the label. The color is clear gold with sparkling highlights. The bouquet has elegant hints of flowers, citrus and exotic fruit. To the palate the wine has a substantial, balanced and salty taste.

Production area: Peschiera, on the Southern shores of Garda lake. The grapes come exclusively from the oldest vines of the Massoni estate, the historical and oldest vineyard of the company (average age of the vineyards: 50 years).  

Grape variety: 100% Trebbiano di Lugana, Guyot trained, with a yield of 8 tons per hectare.

Wine making: the slightly late harvest (middle of October) gives structure and significant longevity. The fermentation takes place at around 70% in 50 hectoliter oak casks and 30% in steel.  Ageing follows for around 6 months in new barrels and tonneau and 12 months in the bottle before being put on the market.

Serving temperature: 9-10°C.

Food pairing: pasta with white sauces, risottos, medium aged cheeses, perfect with freshwater fish.

THIS RECIPE IS OFFERED BY ZENATO