Vitello tonnato

Ingredients

• beef tenderloin - 800 g
• fresh tuna - 100 g
• capers - 30 g
• basil - 15 g
• homemade mayonnaise - 200 g
• fresh cucumber Baku - 100 g
• olive oil - 20 ml for tuna and 500 ml for mayonnaise
• salt - to taste
• pepper - to taste
• Provence herbs - to taste
• For mayonnaise: yolk - 2 pcs.
• wine white vinegar - 10 ml
• Dijon mustard - 30 g
• olive oil - 500 ml
• cold water - 50 ml

Cooking

Step 1

Peel the tenderloin and marinate in salt, pepper and herbs de Provence for several hours. Twist into a tube in cling film, lower into a double boiler and cook until half cooked.

Step 2

Prepare homemade mayonnaise. To do this, beat mustard, yolks, salt and wine vinegar in a blender until smooth. Then, without stopping, add the olive oil in a thin stream. At the end, add water in a thin stream.

Step 3

Fry the tuna until tender, then add the capers and basil. Leave the ingredients to cool together. Then punch them in a blender and mix with homemade mayonnaise.

Step 4

Cut the tenderloin into thin slices, put on a plate, pour plenty of sauce. Garnish with thin slices of cucumber, capers, basil leaves. Add olive oil and salt.