Vitello Tonnato with candied tuna

Ingredients

  • 300 g of veal sub-law
  • 1 organic egg yolk
  • 20 g of vinegar capers
  • 10 cl of sherry vinegar
  • 10 g of mustard
  • 11.5 cl of peanut oil
  • chives

  • Basil (leaves)

  • Salt and mill pepper

  • The candied tuna

  • 80 g tuna steak
  • 1 garlic clove
  • 1 bay leaf
  • olive oil

  • Salt and mill pepper

Preparation

  1. Prepare the candied tuna. Salt and pepper the tuna steak and reserve it in the fridge for 2 hours.

  2. Rinse it, dry it and place it in a saucepan with the garlic clove, bay leaf, and cover with olive oil. Heat over very low heat until the tuna rises to the surface. The oil temperature should not exceed 100 ° C. Let cool completely in the pan.

  3. Roast the calf on each side for a few minutes while keeping it rosé then reserve it in the fridge.

  4. Pour the egg yolk, tuna, capers, vinegar, mustard and 10 cl of water into the tank of your blender. Mix while adding the oil little by little, salt and pepper then reserve in the fridge.

  5. Put the calf very finely and have it harmoniously on a plate.

  6. Generously place the sauce on top, sprinkle with minced chives and basil leaves. Enjoy fresh.

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