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    Tuna carpaccio, wasabi sauce and Grana Padano

    4 per.
    T220 min

    Chef Carmine Amarante


    • 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



    STEP 1

    Cut the tuna into rectangular pieces, at least 2.5 cm thick.


    STEP 2

    Prepare the sauce by whisking the wasabi with the eggs, then drizzle in the oil while continuing to whisk.

    STEP 3

    Prepare the fondue by bringing the milk and cream to a boil, then add the grated Grana Padano and whisk vigorously.


    STEP 4

    In a non-stick pan, sear the tuna for at least one minute on each side. Dip it in the fondue and remove it immediately.

    STEP 5

    Serve by pouring a spoon of wasabi sauce on the plate and dragging it across to form a trail. Finish by adding the tuna slices on top.