Tuna Carpaccio with Fried Garlic

Cut the celery into small cubes for the garnish. Grate Parmesan, finely chop chives and chop truffles. Peel garlic, cut into flakes and blanch twice with milk, drain and deep-fry in oil at 180 °C. Then season with celery salt. Cut the tuna into very thin slices, flatten and place on a plate (coated with olive oil and pepper). Then brush the tunfi sh with oil and season with pepper and sea salt. Sprinkle celery cubes, chives and truffles on top. Arrange a few slices of Parmesan cheese, chervil leaves, basil and the fried garlic leaves decoratively on top.

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