Vitello tonnato...with a twist!

By GialloZafferano · 60 min

Ingredients

Instructions

1. Season the steak generously with salt and pepper.
2. Sear the steak in a hot pan with a drizzle of grapeseed oil, rosemary and one crushed garlic clove. Cook until rare, or medium-rare if preferred, then let it rest.
3. In a food processor, blend the tuna, anchovy fillets and capers until smooth. Set aside.
4. In a bowl, whisk the egg yolks and mustard. Slowly drizzle in the grapeseed oil while whisking until creamy.
5. Add the lemon juice and season lightly with salt and pepper. Fold in the tuna paste and blend until smooth. Taste and adjust the seasoning.
6. Thinly slice the rested steak and arrange it on a plate. Spoon over a generous layer of tonnato sauce and garnish with extra anchovies and capers.

Summarized from GialloZafferano's video. Watch it for the details.

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