Tuna vitellato
Instructions
The stew combine chopped scallions and the meat into strips and deglaze with a little wine, 7 minutes cooking.
Make cool and blend with capers, anchovies, lemon zest, mayonnaise, salt and pepper.
Allow to cool and shrink.
Sear the tuna in pan with oil and poached garlic (3 minutes on one side only by salting and peppering) and serve with veal cream at room temperature.
Ingredients and dosing for 4 persons
- 4 pieces of fresh tuna
- 150 g of calf pulp
- 5 capers desalted
- 2 anchovy fillets in olive oil
- 1 lemon
- 1 shallot
- Little of white wine
- 2 tablespoons of mayonnaise with yoghurt
- Olive oil
- Garlic
- Salt
- Pepper