Beef tartare with truffle mayonnaise

Preheat the oven to 180 degrees.
Pour some olive oil into a small bowl and grate a clove of garlic into it. Cut the ciabatta into slices and spread each slice with the oil. Sprinkle a small pinch of salt on top. Bake for 10-14 minutes at 180 degrees.
Slice the spring onion lengthwise with a peeler or sharp knife. Place the strips in a bowl of water filled with ice cubes. This way they will slowly curl up.
Bring a pan of water to a boil. When the water boils, add the eggs and cook for 6 minutes.
Cut the puffer steak first into thin slices, then into long strips and finally into small cubes. Of course, you can also ask the butcher to do it for you.
Then mix this tartar with pepper, salt and two tablespoons of truffle mayonnaise. Use enough of everything. Since it is a cold dish, it is okay to add a little salt.
Use a round cutter to place the tartare on the plate. Mash well with a cocktail masher or small spoon.
Halve the eggs and place on top of the tartare. Add some pepper to the spring onion and place on top of the tartare. Serve with the toast.

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