Scorched tuna with arugula, mushrooms and truffle-aioli

First prepare the aioli: Mix egg yolks, garlic, mustard and parsley in the food processor.

Add the olive oil slowly to the egg mixture through the feed opening until the aioli is thick enough.

Spoon the aioli into a bowl, season with salt and pepper. Add a few drops of truffle oil to taste. Cover with plastic wrap and keep cool until used (the aioli will remain so for at least 12 hours).

Clean the mushrooms and cut into equal pieces.

Sprinkle the tuna fillets with salt and pepper. Heat in a frying pan with a thick bottom 1 tbsp. olive oil and fry the tuna fillets, depending on the thickness of the fillets, 1-2 minutes. They may be a bit pink on the inside, well scorched on the outside. Keep them warm.

In the meantime, heat the remaining olive oil in another frying pan and fry the mushrooms for about 1 minute. Add about 50 g of butter and salt and pepper to taste. Fry the mushrooms while stirring for a few minutes until they are done. Keep them warm.

Heat the remaining butter in a wok or frying pan, stir the butter briefly and add the arugula quickly. Stir fry the rocket until it has shrunk slightly. Take the pan or wok of the fire and season the arugula with salt and pepper.

Arrange the stir-fried arugula in the middle of 4 preheated plates and place the tuna fillets on top. Spoon the mushrooms along the edge of the plates and add a few drops of aioli before serving. Tasty with baked potatoes from the oven.