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Serves 4: 800 g of topside (rump), 1 glass of white wine, 1 carrot, 1 onion, 2 tablespoons of extra-virgin olive oil Integrale Moletto, 100 g of tuna in olive oil, 2 anchovy fillets, a spoon capers in vinegar, 200 g of mayonnaise, lemon juice, 2 potatoes, a handful of salad, salt and pepper .
To prepare: tie the topside with white kitchen twine, salt and pepper and brown in a pan with a little part of extra-virgin olive oil. Deglaze with white wine. Transfer the meat in a baking dish with its sauce, add the carrot and onion into small pieces and bake at 190°C for 1 hour. When cooked, proceed with the preparation of the tuna sauce. Take the sauce obtained by cooking the meat and whip with well- drained canned tuna, anchovy fillets, capers and mayonnaise. Dilute, if necessary, with the lemon juice.
Boil the potatoes, peel and cut into chunks. Finely slice the meat .
Spread on the bottom of the serving dishes a few pieces of potato and a few leaves of salad. Season with salt and a drizzle of extra virgin olive oil then lay the slices of meat. Complete with two generous spoonfuls of tuna sauce. Garnish with a caper.
Recommended wine:
Colmello Bianco Igt veneto Orientale
Moletto Rosa Frizzante Igt Veneto Orientale
Malbech Igt Veneto Orientale
Franconia Igt Veneto Orientale
