Blend the tuna, the anchovies, the capers and the hard-boiled egg yolks in a blender. When the mixture is evenly mixed, dilute it with broth, oil, and a bit of lemon juice to taste.
Place the roast beef on a serving plate and cover with the tonnata sauce. Garnish with some capers and serve.
Tonnata roast beef
Ingredients
- English-style roast beef from Salumificio Bomè
- 200 g of tuna in oil
- 2 tablespoons of extra-virgin olive oil
- 2 anchovy fillets
- 2 tablespoons of capers
- 2 hard-boiled egg yolks
- Vegetable broth
- Lemon
preparation
