Veal Tuna | Francesco Mazzei
I’ve worked in restaurants all over the world from Rome to London via Bangkok, I’ve learnt under some great chefs and have run restaurants of all types. But to this day, what really gets my heart...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cheffrancescomazzei.com.
Cooking tools:
- Blender
- Baking dish
- Kitchen scale
- Measuring cup
- Stove
- Chef's knife
- Cutting board
- Refrigerator
- Serving platter
- Spoon
Ingredients
- 400 gr veal rump or salmon cut
- 1 carrot
- 1 stick of celery
- 1 onion
- 1 bay leaf
- 10 black pepper berries
- 10 baby carrots pickled
- 6 artichokes pickled
- 30 gr capers berries
- Chervil
- 240gr tuna in tin
- 20gr anchovies
- 10gr capers
- 80gr mayonnaise
- 15ml white wine
- Lemon juice
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