Roast Beef Salad with Tuna Sauce

Salads | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe provided by Chef John Smith from a popular American bistro.

Ingredients

Tuscany Salad Mix - 1.1 oz
Arugula - 0.4 oz
Whole egg - 1 piece
Vegetable Oil - 7 fl oz
Garlic - 0.1 oz
Canned tuna in its own juice - 3.5 oz
Anchovies - 0.2 oz
Dijon Mustard - 0.3 oz
Ocean salt - 0 oz
Green peppercorns - 0 oz
Beef chuck roast - 1.4 oz
Olive Oil - 0 fl oz
Onion - 0.2 oz
Balsamic Vinegar - 0 fl oz
Honey - 0.2 oz
Pasilla Pepper - 0 oz
Soy Sauce - 0 fl oz
Sesame Oil - 0 fl oz
White Balsamic Cream - 0.1 oz
Sun-Dried Tomatoes - 0.3 oz
Parmesan Cheese - 0.2 oz
Horseradish Leaves - 0.4 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.