Tuna carpaccio, wasabi sauce and Grana Padano

Druckbare Version
Tuna carpaccio, wasabi sauce and Grana Padano


. Schwierigkeitsgrad: Einfach . Menge: 4 Personen . Zubereitungsdauer: 20 minutes


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


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.
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.
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.
Carmine Amarante