Litello tonnato of smoked Livar ribeye with tuna sauce, capers and mustard seed
Vitello tonnato: A classic Italian appetiser from northern Italy of thinly sliced veal with tuna sauce and capers. In this version, we use smoked Livar ribeye instead of veal. The smoking accent and marbling of the meat brings just a little more depth to the dish.
Ingredients (for 4 persons)
For the tuna sauce
- 1 can of tuna in oil, drained (approx. 130 g)
- 3 anchovy fillets
- 1 tsp capers
- 110 grams of mayonnaise
- 1 tsp dijon mustard
- juice of 1/3 lemon
- Salt & black pepper
For the pickled mustard seed
- 50 grams of mustard seeds
- 150 grams of red wine vinegar
- 20 g apple vinegar
- 5 grams of sugar
- Pinch of salt
Other trimmings
- 400 grams of smoked Livar ribeye
- Olive oil
- Capers
- Couple of sprigs of mizuna
- Fleur de sel & black pepper
- Lemon grater
- First, make the tuna sauce and the pickled mustard seed. For the tuna sauce, put all the ingredients in a blender and blend until smooth. Store in a piping bag or squeeze bottle in the fridge.
- For the pickled mustard seeds, bring all ingredients to a boil together and pour into a glass jar or container. Leave to cool and store in the fridge.
- Dress the dish. Divide the smoked Livar rib eye among the plates and sprinkle with fleur de sel and black pepper. Make a spiral of the tuna sauce and do the same with the olive oil.
- Spread some pickled mustard seeds and some capers over the dish.
- Finally, grate some lemon zest on top and garnish with a few sprigs of mizuna.
Make this dish with...
Livar smoked rib eye
€ 39,85 VAT inclusive
Livar Ceramic plate
€ 96,80 VAT inclusive