Ingredients
Veal sirloin gr 300
Fresh tuna gr 300
Extra virgin olive oil to taste
Soy sauce to taste
Capers to taste
Salt and pepper to taste
Ingredients for the mayonnaise:
Egg Yolk gr 20
Extra Virgin Olive Oil gr 50
Soybean Oil gr 50
White wine vinegar to taste
Lemon juice to taste
Salt to taste
Recipe
1. Massage the meat with Extra Virgin Olive Oil, salt and pepper.
2. Cook at 80°C in a steam oven, keeping the core at 54°C, and then let cool.
3. Prepare the mayonnaise by putting the egg yolk, salt, vinegar and lemon and adding the oil in a trickle using a whisk, adjusting the salt if necessary.
4. Marinate the tuna, finely chopped, in Extra Virgin Olive Oil, salt and add a few drops of soy sauce.
5. Serve alternating the finely sliced veal with the tuna and finish by adding the capers and Extra Virgin Olive Oil mayonnaise.