Roast Beef Salad with Tuna Sauce
Salads • Italian
Description
Recipe provided by Chef John Smith from a popular American bistro.
Ingredients
- Tuscany Salad Mix 0 oz
- Arugula 0 oz
- Whole egg 1 piece
- Vegetable Oil 5 fl oz
- Garlic 0 oz
- Canned tuna in its own juice 5 oz
- Anchovies 0 oz
- Dijon Mustard 0 oz
- Ocean salt 0 oz
- Green peppercorns 0 oz
- Beef chuck roast 0 oz
- Olive Oil 0 fl oz
- Onion 0 oz
- Balsamic Vinegar 0 fl oz
- Honey 0 oz
- Pasilla Pepper 0 oz
- Soy Sauce 0 fl oz
- Sesame Oil 0 fl oz
- White Balsamic Cream 0 oz
- Sun-Dried Tomatoes 0 oz
- Parmesan Cheese 0 oz
- Horseradish Leaves 0 oz
Step-by-Step Guide
Step 1
To prepare the tuna sauce: chop the egg yolk, garlic, canned tuna, anchovy, and 6 grams of Dijon mustard, then blend in a blender until smooth. Continue blending while gradually adding 160 ml of vegetable oil in a thin stream until a homogeneous consistency is achieved.
Step 2
To prepare the dressing for the roast beef: dice the onion into 0.2-0.3 cm cubes. Chill 55 ml of vegetable oil thoroughly. Crush the pink pepper. Marinate the onion in vinegar for 30 minutes.
Step 3
Combine the onion, pink pepper, garlic oil, 3 grams of Dijon mustard, honey, soy sauce, sesame oil, balsamic cream, and mix thoroughly. Then, while constantly whisking, gradually add the chilled oil in a thin stream to form an emulsion.
Step 4
Add the tuna sauce, a little salt, and pepper to the salad greens and arugula, and mix well.
Step 5
Place the resulting mixture on a salad plate. Top with slices of roast beef. Drizzle the beef and salad with the roast beef dressing. Scatter sun-dried cherry tomatoes chaotically on top. Finally, add slices of Parmesan cheese and grate horseradish on top if desired.
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