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🍽️ Creamy Celery Puree with Tuna and Truffle

102 kcal · 30 min · 4 servings

Ingredients

• 500 g celeriac (1 celeriac)
• salt
• 175 g tuna fillet
• 2 tbsp pistachio kernels
• 75 ml soy cream (or whipping cream)
• 1 tbsp olive oil
• 1 tsp truffle oil
• pepper
• 0.5 bunch chives
• a little fleur de sel

Instructions

1. 1. Peel the celery and remove the tough fibers.
2. 2. Cut the vegetable into cubes of about 2 cm.
3. 3. Place the celery cubes into a pot.
4. 4. Sprinkle them with a pinch of salt.
5. 5. Pour in enough water to cover the celery halfway.
6. 6. Cover the pot and bring the water to a boil.
7. 7. Reduce the heat to medium.
8. 8. Cook the celery for 20 minutes.
9. 9. Rinse the tuna fillets under running water.
10. 10. Pat the fish dry with a kitchen towel.
11. 11. Cut the tuna into very small cubes.
12. 12. Grind the pistachio kernels into a fine powder.
13. 13. Drain the cooked celery in a colander.
14. 14. Return the celery to the hot pot.
15. 15. Let the remaining moisture evaporate for a short time.
16. 16. Puree the celery finely using a hand blender.
17. 17. Stir the soy cream into the puree.
18. 18. Add the olive oil.
19. 19. Drizzle in the truffle oil.
20. 20. Season the mixture to taste with salt and pepper.
21. 21. Wash the chives thoroughly.
22. 22. Shake the greens dry.
23. 23. Cut the chives into very fine rings.
24. 24. Let the puree cool down slightly.
25. 25. Place the portions onto small plates.
26. 26. Distribute the tuna cubes evenly on top.
27. 27. Sprinkle the dish with the pistachio powder.
28. 28. Add the fine chive rings on top.
29. 29. Finish the presentation with Fleur de Sel (fine sea salt).
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 102
• Protein: 6 g · Fett/Fat: 7 g · Carbs: 1 g