- 8 oz. sushi-grade Ahi Tuna, thinly sliced across the grain
- 1 oz. / 1cup micro greens
- Freshly ground black pepper
- Drizzle the chilled serving plate with the truffle oil. Arrange the tuna on it. Scatter the micro greens over the tuna, then drizzle the balsamic over. Finish with a pinch of fleur de sel and a good grinding of pepper.