Roast Beef with Caper and Tuna Sauce.

Roast Beef with Caper and Tuna Sauce.

My version of the classic Vitello Tonnato or veal with tuna mayonnaise, probably Italian version of surf n turf. The Tonnato sauce is rich, creamy, delicious and generously seasoned with anchovies and capers. The zesty sauce is a great accompaniment to an otherwise run of the mill roast dinner. Any leftover tuna sauce can be eaten with other foods, such as grilled chicken or pork, poured over salads or used to spice up a humble cheese on toast.

Serves 4-5.

   For the beef.

In a roasting tin, place

-1kg roasting joint,

-2 carrots, cut into large chunks,

-2 stalks celery,

-5 cloves crushed garlic,

-2 onions, halved,

-parsley, bay leaves, rosemary,

-generous season of salt/pepper.

Cook in 180c fan forced oven for around an hour (or to your liking).

Remove the beef.

Add 300ml stock to the roasting tin.

Cook for a further 45 minutes.

Drain and leave to cool completely.

   For the caper and tuna sauce.

In a blender, put in

-2x160g (drained) tin tuna,

-5 anchovy fillets,

-1 boiled egg,

-2tbsp capers,

-4tbsp olive oil,

-juice of 1 lemon,

-1tbsp chopped parsley,

-salt/pepper.

Blend well to combine, add

-the cooled stock.

Keep adding the stock until the sauce is rich and creamy, slightly thinner in consistency than mayonnaise (mine needed 120ml of stock).

Serve on cold slices of beef.