Hot in a pot on the fire abundant salt with salt and the herbal bouquet.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to bind tuna: |
| 1 Round of veal 1 bouquet of aromatic herbs 300 g. of tuna in oil 2 tablespoons of capers 8 anchovy fillets 1 egg 1 egg yolk the juice of a lemon 300 ml of oil |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with red wine |
Ingredients to bind tuna:
2. Sumerja the round and let cook 1 hour or 1 1/2 hours, until tender.
3. Let him cool in his broth until the next day.
4. When it will serve it, check it out of the broth, cut it into thin slices and place them in a large fountain, in a single layer.
5. Next, pour the tuna with your oil, capers and anchovies in the glass and program 15 seconds at speed 6.
6. Lower the waste from the vessel walls and add the egg, yolk and lemon juice.
7. program 15 seconds at speed 5.
8. Then put the cubilete a little inclined.
9. Go add the oil by the Bocal, but little by little, programming 45 seconds at speed 5, as if it were making a mayonnaise.
10. A homogeneous sauce should be left.
11. Finally, pour the sauce on the prepared meat, leaving it well covered.
12. Tápela with plastic leaf or with aluminum foil and reserve in the refrigerator until serving.
13. THERMOMIX FUNCTIONS EMPLOYED: Emulsion.
