Andrea Pastore, executive chef at Amici restaurant, The Yas Hotel
Ingredients
For the anchovy sauce:4 steamed yolks
50g capers
4 anchovy fillets
1 tbsp mustard
Chopped parsley
Mix all the ingredients with a food processor, adding a table spoon of hot water
For the roasted veal and tuna loin:
200g of veal sirloin
200g of fresh tuna loin
Mixed fresh herbs, chopped
120cl of extra virgin olive oil
salt
black pepper
Method
- Season the veal with the herbs, salt and pepper. Roast it in the oven at 200°C degrees for 15 minutes
- Pan sear the tuna loin with olive oil, salt and pepper on all the sides, keeping it pink in the centre
- To serve, slice the veal and the tuna thinly, lay them overlapping each other. Spread the anchovy sauce on top and decorate with some capers and anchovy.
This recipe serves four and comes from Andrea Pastore, executive chef at Amici restaurant, The Yas Hotel.
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