- 500 g finely sliced roast beef
- 210 g seed oil
- 40 g tuna in oil
- 20 g fresh cream
- 4 anchovies in oil
- 1 egg
- desalted capers
- caper fruits
- creamy mustard
- glaze with balsamic vinegar
Prepare a mayonnaise by mixing the egg, the seed oil, 1 tablespoon of mustard, salt and the juice of 1/2 lemon in the mixer. Operate the classic blade keeping the arm still until the mixture starts to mount on the sides; at this point move the arm up and down to incorporate air and make the mayonnaise fit.
United then the drained tuna, 2 tablespoons of capers, anchovies, a sprig of parsley and continue to blend. Leave to rest in the fridge for 1 hour.
Incorporate finally the fresh cream, whipped with a whisk.
Arrange the slices of roast beef in the center of the plate, slightly curled, alternating them with spoons of sauce; complete with a few drops of balsamic vinegar glaze, caper fruits and ground pepper.
The extra idea: for a firmer sauce you can replace the cream with 1 egg white whipped until stiff.
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