Rare Beef Tonnato with Capers
| 
Tonnato sauce-a smooth puree of olive oil-packed tuna, mayonnaise,
capers and anchovies-is traditionally served in Piedmont with slices of roasted
veal.
This is a quick Italian contemporory dish that I originally discovered whilst working at the Borough Market in London. This is Jill Dupleix's expression which is amazing. Replacing Veal with Beef as it costs a lot less.
Pair it with rich white styles like the Vertigo Off dry Riesling, Viogner or Chardonnay.
Tell us what you would match it to? Leave your comments below!
Photo: Marina Oliphant
This is a quick Italian contemporory dish that I originally discovered whilst working at the Borough Market in London. This is Jill Dupleix's expression which is amazing. Replacing Veal with Beef as it costs a lot less.
Pair it with rich white styles like the Vertigo Off dry Riesling, Viogner or Chardonnay.
Tell us what you would match it to? Leave your comments below!
Ingredients - Serves 4
Tonnato sauce:
- 185g tuna in oil
- 3 anchovy fillets
- 1 tbsp lemon juice
- 3 tbsp light mayonnaise
- 1 tbsp horseradish cream
- 1 tbsp tiny salted capers, rinsed
- 100 ml light chicken stock
- 12 spears thick asparagus
- 2 tbsp shaved pecorino or parmigiano
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- sea salt and pepper
- 2 or 3 slices rare roast beef per person
- 1 tbsp tiny salted capers, rinsed
- 2 tbsp flat leaf parsley leaves or mustard cress
Method
To make the sauce, whiz the tuna, anchovies, lemon juice, mayonnaise,
horseradish and capers in a blender or food processor until smooth. Add the
stock gradually until it feels pourable. Refrigerate until you are ready to
serve.
Shave or finely slice the asparagus, discarding the woody stems, and toss
with olive oil, vinegar, pecorino, sea salt and pepper.
Arrange the roast beef in folds on four dinner plates and use a spoon to
stripe the sauce over the top. Scatter with capers and parsley, and serve
with the salad and a jug of the remaining sauce.
Photo: Marina Oliphant