“Vitello Tonnato” or “Vitel Toné” with Argentine tri-tip
HOW TO:
Step 1:
Sear an Argentine tri-tip in olive oil, salt, and pepper.
Step 2:
Without removing it from the pot, add carrots, celery, onion, and water to come halfway up the meat. Simmer gently until tender.
Step 3:
Blend tuna, garlic, anchovies, capers, hard-boiled eggs, mayo, heavy cream, Dijon, and a little of the cooking liquid until smooth.
Step 4:
Let the meat cool, slice it very thin, spoon the sauce over the top, and finish with capers and chopped hard-boiled eggs.
Step 5:
Serve chilled. Even better after a few hours in the fridge.
