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Tuna Vitello

Freshly seared tuna with a mayonnaise of veal, yogurt and capers, served with furikake and caper berries.

Very surprising combination and fun to share on the terrace.

Ingredients

Tuna
Sunflower oil

58gYogurt
220mlSunflower oil
1units.itemsjar of capers
Pepper and salt
58gEgg white
veal stock
20gSushi vinegar

Wasabi furikake
caper berries
Lemon zest

Preparation

  1. Rub the tuna* with a little oil.
  2. Quickly sear the tuna all around with a blowtorch.
  3. Portion into nice pieces for the vitello.
  • The amount of tuna is up to you depending on the course. We serve about 80 grams of tuna per person.

  1. Heat the capers (jar 106 ml) in the sunflower oil and let them simmer very gently.
  2. Cool the oil and remove the capers.
  3. Put the egg white, yogurt, veal stock, and oil in a measuring jug and blend with a hand blender. (Add more oil for a thicker consistency).
  4. Season with pepper, salt, and sushi vinegar.
  • The mayonnaise is a base and you can use it for several portions, depending of course on how much you provide.

  1. Distribute a few caper berries over the tuna.
  2. Drape the mayonnaise over the tuna.
  3. Season with a little extra salt.
  4. Sprinkle with some furikake and, if desired, lemon zest.