The aroma of white truffles is something I love this time of year, and even if you can’t shell out the big bucks (um, who can! 150$ a plate?!) you can still dress your dishes up with the sensual aroma of truffles!
I picked up a bundle of watermelon radishes at the Santa Monica farmer’s market this morning and immediately got to work! They remind me of a dish at Lemonade that I love, so I figured I would put a little Haylie spin on it. Heres what I got…
Watermelon radish (I love this winter radish! So colorful and not quite as spicy as the radish we are all familiar with…)
Edamame Beans, shelled
Sugar snap peas
Couple pieces of fresh mint
Half of one lemon juice
Generous pinch of white truffle salt
1 tablespoon of white truffle oil
Sear the tuna in a touch of olive oil on both sides. Do not cook all the way through. Center should remain bright pink. Let cool in refrigerator
Slice watermelon radishes and cucumbers thin on a mandolin
Slice the sugar snap peas
Tear some pieces of mint
Combine in large mixing bowl. Drizzle with truffle oil and salt. Garnish with sesame seeds!