Veal with Tuna Sauce
veal fillet, fresh tuna steak, cucumbers, red onion, cherry tomatoes, cured pork cheek, extra virgin olive oil, salt, sugar.
Confit the cherry tomatoes by cooking them whole in the oven at very low temperature, after having sprinkled them generously with salt and sugar. Braise the onion in a little oil and water, then caramelise it at high heat with a bit of sugar. In the meantime, sear the veal fillet on both sides for a couple of minutes in a hot non-stick pan with a bit of oil. Add salt and pepper to taste, then cover and keep warm. In the same pan, sear a small slice of fresh tuna with another drizzle of oil, salt, and pepper. Cut the cured pork cheek into long thin strips and saute them in the same pan as well, until it becomes shiny and crispy. SAMURAI TRICK: if you can’t find cured pork cheek, you can also use smoked pancetta or bacon! For the LOVE effect, plate by putting the veal fillet in a small 12cm Samurai Food pine wood Decor Gondola. Complete with a slice of cucumber, the seared tuna, another slice of cucumber, the caramelised onion, a confit tomato, and top it off with the crispy pork cheek. Vertically spear the lot with a Samurai Food Bamboo Love Long Toothpick with handmade knot. You dish is ready for a romantic evening.
- celebrating an important anniversary with your other half
- embellishing your table with an elegant, stylish plating