Tuna beef (Vitello tonnato, region Piemonte)

This is a typical summer recipe from Northern Italy that you would usually have cold from the fridge. It is very easy to make and absolutely delicious.

Ingredients (4/6 servings)

Low fat beef meat - 1kg

tinned tuna (in olive oil, if possible) – 200 g

4 anchovies

2-3 tbsps of capers

2 boiled eggs

1 carrot

1 onion

1 stalk of celery

1 laurel leaf

1 lemon

1 tbsp of vinegar

extra virgin olive oil

salt

Preparation

Bring a large casserole of salted water to the boil, add the beef together with the carrot, onion, celery, the laurel leaf and vinegar.

Cook for about one hour and a half; when the meat is cooked, let it cool down in the broth, drain it and cut it into thin slices.

Finely blend the tuna, anchovies, capers and egg yolks (of boiled eggs). In order to amalgamate the sauce well, add some olive oil and lemon juice and, if necessary, some broth.

Place the beef slices on a large plate and cover with the sauce. Decorate with some capers, olives or parsley or leave it plain.

Let it rest for about to hours in the fridge and serve.