For each tartare you will need 60g of diced beef fillet, 60g of diced red tuna, 10g of diced Colonnata Lard, 7g of grated truffle and 3g of grated black garlic.
In a dish, place a knob of squid ink in the centre and hit it hard with the back of a tablespoon (you may have to experiment a little but you can wash the dishes and keep trying until you get a nice shape on the number of dishes you need.
Place a cookie cutter form on a cutting board and spoon the ingredients in. Press them down and lift the cutter form. Lift the tartare and place in the middle of the plate.