At the Heathman restaurant in Portland, Oregon, Philippe serves this tuna dish with potatoes dauphine, which are mashed potatoes mixed with choux paste (milk, butter, flour, and eggs), formed into little quenelle shapes with two spoons, and then deep fried. They puff up light as a feather and taste delicious. If you prefer a less time-consuming accompaniment, simply boil some Yukon gold or fingerling potatoes and toss them with butter and parsley.
Do not give up this dish if you don’t have truffles. It is, I dare say, excellent without any sauce at all.
Put the toasted brioche pieces on 4 hot plates. Then put the tuna on top of the brioche and the foie gras on top of the tuna. Put
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