8 ounces Grade A yellowfin tuna
4 baby gherkins
1 teaspoon capers
1 tablespoon extra-virgin olive oil
1/2 teaspoon lemon juice
Salt and freshly ground black pepper
1 tablespoon rice vinegar
1 tablespoon sugar
1 cup water
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
3 black peppercorns
1 teaspoon mustard (recommended: Pommery de Meaux)
1/4 teaspoon truffle oil
4 sprigs fresh dill
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