Ingredients

• 4 ounces fresh sushi-grade bluefin tuna (or Hawaiian Ahi), sliced thin into 12 pieces
• 1-ounce baby arugula, cleaned and dried
• 1-ounce 6 to 12 months aged imported Parmesan, shaved
• 4 teaspoons soy sauce
• 2 teaspoons white truffle oil
• 1/2 teaspoon black peppercorns

Instructions

1. Fan out the tuna on a large chilled platter. Arrange the baby arugula evenly over the tuna. Place the shaved Parmesan over the arugula. In a squeeze bottle, combine the soy sauce and the white truffle oil. Shake and drizzle the sauce over all the ingredients. Grind the black peppercorns over the dish. Serve cold.