Tuna carpaccio, wasabi sauce and Grana Padano
| Schwierigkeit
Einfach
|
Zubereitung  20 min
|
Portionen
4 per.
|
Chef Carmine Amarante
Zutaten
400 g fresh tuna (clean)
15 g wasabi
4 egg yolks
300 g peanut oil
200 g cream
200 g milk
70 g Grana Padano aged for over 16 months
Zubereitung
Cut the tuna into rectangular pieces, at least 2.5 cm thick.
Prepare the sauce by whisking the wasabi with the eggs, then drizzle in the oil while continuing to whisk.
Prepare the fondue by bringing the milk and cream to a boil, then add the grated Grana Padano and whisk vigorously.
