BY MARIS CALLAHAN
Last week the My Daily Find Chicago team put on our eating and drinking shoes (although, we’re usually wearing those on any given day) and we headed to Union Sushi + Barbecue in River Northfor happy hour. 
Helmed by executive chef Worachai Thapthimkuna (simply known as “Chao”), Union Sushi + Barbecue is known for its full sushi bar offeirng classic and signature maki and nigiri as well as a number of “rice-less” maki selections and a broad menu of kushiyaki (say that five times fast!) which is a select of grilled meats, seafood, and vegetables on a skewer) cooked on the robata grill, a centerpiece of the restaurant.
Though collectively, we drank a generous number of cocktails and ate a more generous number of sushi rolls, chicken skewers, there was one dish – Truffled Tuna – that I secretly wanted to sneak into my purse and take home with me so I wouldn’t have to share it with anyone. It was that good.
Typically, I meet anything with the word “truffle” in it with immediate skepticism due to its general over-prominence on menus, well, everywhere. Truffled fries, truffled macaroni and cheese truffled potatoes. In my ever so humble opinion, truffle oil, truffle oil or truffle sauce are all overrated…with the one exception to this rule being when said truffle sauce is mixed with seared tuna avocado, topped on a house made wonton chip. The tuna is melt-in-your-mouth good and the avocado cuts through the familiar earthy taste of the truffles. Atop the salty chip, it’s basically all of the flavors you could ask for in an appetizer.
I didn’t put any in my purse, but only because it was an expensive purse. If you’re interested in more about Chef Chao makes the mysteriously delicious truffled tuna, check out this nifty video we found below.
