80 g. Tuna, Sashimi grade
30 g. Fennel
q.s. Radish
q.s. Salt
Serve 1
Using a mandolin, finely chop the fennel and radishes, season with a drizzle of oil and a pinch of salt. Combine the Philadelphia cheese with the truffle sauce. Cut the tuna to a thickness of about 1 cm and place it on a plate next to the truffle sauce. Arrange the fennel salad on top of the tuna, finish with a sprinkle of pink pepper and a drizzle of extra virgin olive oil.
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