Roast beef salad with tuna sauce
4 servings
40 minutes
Salad with roast beef and tuna sauce is a true embodiment of Italian gastronomic elegance. Its roots trace back to the traditions of Mediterranean cuisine, where fresh vegetables, tender meat, and refined sauces harmoniously combine. Tender slices of roast beef give the dish a rich meaty flavor, while the dressing with tuna and anchovies adds piquant sea notes. The salad mix and arugula bring freshness, while parmesan and horseradish complete the picture with their deeply expressed taste. Dried cherry tomatoes add a sweet touch that highlights the balance of components. This salad is an ideal choice for connoisseurs of complex yet harmonious flavor combinations, perfectly suited for both a light dinner and an exquisite gathering.
1
To prepare the tuna sauce: chop egg yolk, garlic, canned tuna, anchovy and 6 grams of Dijon mustard, then blend until smooth. Continue whisking while gradually adding 160 ml of vegetable oil until a uniform consistency is achieved.
- Egg yolk: 1 piece
- Garlic: 2 g
- Canned tuna in brine: 100 g
- Anchovies: 6 g
- Dijon mustard: 9 g
- Vegetable oil: 215 ml
2
To prepare the sauce for roast beef: dice the onion into 0.2-0.3 cm cubes. Chill 55 ml of vegetable oil thoroughly. Grind the pink pepper. Marinate the onion in vinegar for 30 minutes.
- Onion: 6 g
- Pink peppercorns: 1 g
- Balsamic vinegar: 1 ml
- Vegetable oil: 215 ml
3
Combine onion, pink pepper, garlic oil, 3 grams of Dijon mustard, honey, soy sauce, sesame oil, balsamic cream and mix thoroughly. Then, while whisking constantly, add the cooled oil in a thin stream until an emulsion forms.
- Onion: 6 g
- Pink peppercorns: 1 g
- Garlic butter: 1 ml
- Dijon mustard: 9 g
- Honey: 6 g
- Soy sauce: 5 ml
- Sesame oil: 1 ml
- Balsamic glaze (crema): 2 g
- Vegetable oil: 215 ml
4
Add tuna sauce, a little salt and pepper to the salad mix and arugula, and mix thoroughly.
- Tango salad leaf mix: 30 g
- Rocket (arugula): 10 g
- Sea salt: 1 g
- Black peppercorns: 1 g
5
Place the resulting mass in a salad bowl. Top with slices of roast beef. Drizzle the veal and salad with the roast beef dressing. Chaotically arrange dried cherry tomatoes on top. Add slices of parmesan on the salad and grate horseradish root if desired.
- Roast beef: 40 g
- Sun-dried tomatoes: 9 g
- Parmesan (Parmigiano Reggiano): 6 g
- Horseradish: 10 g