Tonnato Tuna | Heinz Beck | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 1 liter of veal broth
• 100 g of bonito
• 6 tablespoons of liquid gelatin
• 200 g of Carnaroli rice
• 4 fillets of anchovies in oil
• 1 fresh sardine
• 1 tablespoon of white wine
• 300 ml of vegetable broth
• Extra virgin olive oil
• Salt
• 120 g of red tuna fillet
• 3 g of tapioca pearls
• 100 g of water
• 50 g of Traditional Balsamic Vinegar of Modena
• 200 g of canned tuna, drained
• 15 g of egg yolk
• 90 g of cream
• 15 g of veal broth
• 20 g of white wine
• 1 tablespoon of mayonnaise
• 1 and ½ sheets of gelatin