Ingredients:
Carpaccio
12 oz Ahi Tuna Sashimi Grade
To taste Hawaiian Salt
1 tablespoons of White-colored Truffle Oil
Relish
1 ea Hana Avocado, peeled, seeded diced
1 ea Maui Hayden Mango, peeled, seeded diced
1 tablespoons of Cilantro, chopped
2 tablespoons of Lime Juice
2 tablespoons of Extra Virgin Essential Olive Oil
To taste Salt Pepper
Vinaigrette
2 tablespoons of Grain Wine Vinegar
2 tablespoons of Extra Virgin Essential Olive Oil
To taste Salt Pepper
Method:
Place fish between two sheets of plastic wrap and lightly pound having a hammer until thin. Put on chilled plate.
Lightly mix relish ingredients and season with salt pepper to taste.
Mix all ingredients for that vinaigrette and season with salt pepper to taste.
Place a tiny bit of relish in the heart of the Carpaccio. Drizzle the vinaigrette truffle oil within the Carpaccio and sprinkle with Hawaiian salt.