Tuna, Truffle and Chorizo
Serves 6
   10ml extra virgin olive oil
   90g chorizo, small diced
   540g sushi-grade tuna, trimmed, cut into 24 equal slices of 30g
 
  60g black truffle paste
For the garnish:
   12g baby chives
   30g fresh wasabi oil
   Smoked sea salt, to taste
For the chorizo chips:
   12 x 5g slices of chorizo
   10g garlic, minced

Make the chorizo chips first by adding some extra virgin olive oil to a medium-sized saucepan, heat and add sliced chorizo and garlic.
   Slowly stir over medium-high heat until hot all the way through and crispy.
   Remove and absorb excess oil, then set aside in a dry place to keep crispiness.
To make the dish:
   Heat extra virgin olive oil and diced chorizo in a small saucepan over medium heat. Cook until chorizo is hot all the way through, about 3 to 4 minutes, set aside.
   Place 4 slices of tuna per plate, nicely end-to-end; spoon truffle paste diagonally from one corner to the other, over the tuna. Spoon the warm chorizo dice in opposite direction to form a cross.
   Garnish with chives, wasabi oil, sea salt and chorizo chips.

Recipe from Felix restaurant, The Peninsula, Hong Kong.
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