Beef tonnato recipe
'What's the beef tomato?'
'No - it’s beef tonnato, a plate of cold thinly sliced rare roast beef with a mayonnaise made from good Spanish tuna, anchovies and capers.'
The customer pauses, then either says: yes I will try that -- or swiftly moves to some other dish. It is the most asked question as everyone at Wright's knows.
This classic is based on the Italian dish vitello tonnato that once tried becomes a firm Wright's favourite.
Crush the garlic cloves and combine with thyme leaves and oil. Rub all over the beef joint, season well with salt and pepper and put into a hot oven 240 degrees celsius. for around half an hour until the internal temperature is around 40 degrees celsius. Cool, slice thinly and arrange on a plate.
- Two egg yolks
- Tin Spanish tuna, oil reserved
- Four anchovies
- A handful of capers
- Lemon juice freshly squeezed
- Olive oil or rapeseed oil
Put two fresh egg yolks into a bowl or kitchen blender. Whisk or start blending and very slowly trickle in the oil from the drained tuna tin. Continue blending until the mayo becomes thick and creamy. Add some of the other oil whilst still blending. Break up the tuna into chunks and continue blending or stir in with a metal spoon. Chop up the anchovies and capers and blend until smooth. Add lemon juice to taste and a little seasoning.