Recipes from Artesa Ahi Tuna Tartare with Grilled Summer Vegetable Ratatouille and Truffled Lemon Dressing 1 Japanese eggplant 1 summer squash 1 red onion 1 fennel bulb, top and core removed 1 sweet red pepper, core and seeds 8 green beans 3 lemons 2 ounces quality white truffle oil 3 tablespoons fresh Italian parsley, minced 1 bunch chives: 2 tablespoons minced, long tips reserved 8 ounces raw sushi grade Ahi tuna, 1/4" dice Kosher salt and fresh cracked black pepper Pure olive oil Slice first 3 vegetables 1/4 inch or thinner. Cut fennel and bell pepper so they are reasonably flat. Brush lightly with olive oil. Season with salt and pepper and grill on both sides until lightly cooked, approximately 1 minute each side. Grill green beans briefly and lay all vegetables flat on a sheet pan in a single layer. Allow to cool completely. When vegetables have cooled, fine dice 1/4 cup of each vegetable and mix in bowl. Add half the parsley, juice from half of one lemon, one tablespoon of minced chives, 1/2 ounce truffle oil, and season to taste with salt and pepper. In a separate bowl, mix Ahi tuna with the same amounts of herbs, lemon juice, truffle oil, salt and pepper as was done with grilled vegetables. Mix in a small bowl one tablespoon of spring water, the juice of one lemon, and one ounce of truffle oil, salt and pepper to taste. Adjust vegetable and Ahi mix to taste with the extra lemon and truffle oil. For assembly Use a ring approximately 1 1/2 inches across and 2 inches high. Rub inside the ring lightly with pure olive oil. With the ring sitting flat on a sheet pan or plate, pack 2 ounces of tuna mix into the ring and press down with the back of a spoon. Then add two ounces of vegetable mix on top of the tuna, and press it firmly but carefully into the ring. Slide a spatula under the ring and transfer the ring to a salad plate. Carefully lift the ring free from the salad mix while using the back of a spoon to keep the salad on the plate. Drizzle some lemon truffle dressing around the salad mix. Garnish with reserved chive tips.