Easy
4 people
20 min
Chef Carmine Amarante
Ingredients
- 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
Preparation
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.
