The Best Online Cooking Videos
Already have an account? Sign In

Tuna Truffle Tarts by Emanuelle Lee

Ready In
Prep Time
Cook Time
Loyd Grossman
Loyd Grossman
Welcome to the Final of the Food Blogger Challenge. Emanuelle Lee shows you the tips for making the perfect crispy base for this tart. Coupled with fresh tuna, it's a light and refreshing appetizer which gets its bold flavor from white truffle oil. If you like Emanuelle's cooking in this Grokker Premium Video, Love her video below, and make sure to come back to check out the rest of the series.

Cooking Recipe

Crispy Tart Base:
3/4 cup plain flour
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic salt
2 tbsp warm water
1 tbsp olive oil

Creamy Truffle Ponzu Sauce:
2 tbsp mayonnaise
2 tsp ponzu (soy sauce, rice vinegar, and Japanese citrus fruit)
salt and pepper to taste
1 tsp garlic salt
2 tsp white truffle oil

4 oz. tuna sashimi, thinly sliced
4 leaves spinach
1 tsp white truffle oil
black pepper to taste

Crispy Tart Base:
1. In a bowl, mix together the flour, salt, pepper, garlic, warm water, and olive oil until they form a dough. Use your hands to form the dough into a ball.

2. Using a rolling pin, roll out the dough on a floured surface until it is very thin, about 4 millimeters.

3. Using a small bowl as a stencil, place the bowl on the dough and cut around it with a knife to make a perfect circle for the base of the tart.

4. Place the dough on a baking sheet that has been brushed with oil. Brush the top of the dough with oil to make it crisp in the oven. Bake it at 180 degrees Celsius (about 350 degrees Fahrenheit) for fifteen minutes, or until crispy. Let it cool for 5-10 minutes.

Sauce and Plating:
1. To make the truffle ponzu sauce, mix the mayonnaise, ponzu, salt, pepper, garlic, and white truffle oil in a small bowl.

2. Spread a thin layer of sauce on top of the crispy tart base. Place slices of tuna sashimi on top, until the base is covered.

3. Garnish with spinach leaves, a pinch of pepper, and a drizzle of white truffle oil.


Tuna Truffle Tarts
Other Videos You Might Like
Thumbnail image for Honey-Baked Salmon
Joanne Cooke
Thumbnail image for Fish Tacos
Valentine Warner
Thumbnail image for Shrimp Chow Mein
Linda Anusasananan
Thumbnail image for Barbecue Shrimp & Grits
David Lawrence
Thumbnail image for Miso Roasted Flounder
Alex Ong
Thumbnail image for Pan-Seared Scallops
Loyd Grossman
Thumbnail image for Shrimp Pad Thai with Eggs
Chef Tomm
Thumbnail image for Roasted Sea Bass
Maya Adam
Thumbnail image for Fried Catfish & Jambalaya
David Lawrence
Thumbnail image for Mahi Mahi Tacos
Gonzalo Rivera
Thumbnail image for Italian Seafood Stew
Staffan Terje
Thumbnail image for Miso Black Cod
Reiko Hashimoto
Thumbnail image for Baked Halibut Alla Nonna
Joanne Cooke
Thumbnail image for Soba Noodles with Prawns
Reiko Hashimoto
Thumbnail image for Whole Steamed Snapper
Alex Ong
Thumbnail image for Nigiri Sushi Two Ways
Reiko Hashimoto
Thumbnail image for Bacon-Wrapped Scallops
Geoff Rigby
Thumbnail image for Italian Garlic Prawns
Eric Lee
Thumbnail image for Ahi Salad with Sesame
Doc Ward
Thumbnail image for Potato Rösti with Salmon
Jassy Davis
Thumbnail image for Crab Quiche
Michel Roux Jr.
Thumbnail image for Chinese Fried Anchovies
Alex Ong
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos