Tuna sashimi with fennel salad and truffle sauce

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.