Method: Cut the polenta block in half, then into regular 3×3 cm cubes. Heat in an air fryer or conventional oven until lightly crisp. In a bowl, mix the pepper cream with flaked tuna. Arrange the polenta cubes neatly and top each with a spoonful of pepper cream and tuna. Using fine kitchen tweezers, place thin strips of cheese crosswise on top. Finish with a sprinkle of dried rosemary.
Chef’s Tip: For a more realistic “sushi” effect, use white polenta and serve with a few drops of balsamic reduction to recall soy sauce visually while adding a balanced sweet-and-sour note.
