Leftover Roast Beef “Tonnato” by Barry Horne– Provenance Village Butcher Delivery
Have leftover roast beef and don't know what do with it? Barry has come up with this absolutely delicious starter or canapé idea to make the most of Sunday's leftover roast. It doesn't sound like it...
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Ingredients
- 400-500g leftover roast beef like sirloin or ribeye
- 1 tin of high quality tuna
- 1 jar of capers
- 2 anchovies
- 1 tsp mustard
- 200g mayonnaise
- 100ml extra virgin olive oil
- 1 lemon (juice)
- 1 clove garlic
- celery leaves to garnish
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