2 6oz cans of Bliss Smoked Albacore Tuna
1 egg yolk
2 oz Gegenbauer Lemon Vinegar
8 oz Olive oil
1 tablespoon Dijon Mustard
Salt and Pepper

Make an aioli by placing the raw egg yolk in a mixing bowl with the mustard and start whisking. Slowly add the oil, a few drops at a time, so that it emulsifies. As it gets thicker, add the lemon vinegar. Place the tuna in another bowl and flake apart. Add the aioli to taste and salt and pepper. If you wish you can add some minced red onion and gherkin pickles.

10 Large Matsutake mushrooms
10 Sprigs of Rosemary
3 oz Olive oil
1 oz Double Solera Sherry Vinegar
Salt and Pepper

To clean the Matsutake mushrooms, take a pearing knife and peel back the outer layer of the mushroom. This will remove any dirt and tough outer skin. Stick a rosemary sprig through the center of the mushroom length wise. Place the olive oil and vinegar in a mixing bowl and toss the mushrooms with this mixture. Season them with salt and pepper and grill over medium heat until tender.

2 cups of Acquerello rice
6 cups of Chicken Stock, hot
½ an onion, minced
2 sprigs of thyme
30 grams of Elle Esse White Truffle Paste
½ oz of Elle Esse White Truffle Oil
¼ cup of Parmesan Cheese
3 tablespoons of Butter
2 oz of Olive Oil
Salt and Pepper

Place the olive oil in a large sauce pan and place over low heat. Add the minced onion and sweat until translucent. Place the rice and thyme in the pan and lightly toast the rice. Add 2 cups of chicken stock and cook until almost all of the liquid is absorbed by the rice. Repeat this step with the stock two more times. You want to do this in stages so that the natural starches in the rice are released. After all the stock has been added, check to make sure the rice is al dente, but not too crunchy. Add more stock if needed. Place the cheese and butter in with the rice and mix thoroughly until both are melted. Add the truffle paste. Remove the thyme sprigs. Drizzle the truffle oil over top and serve.