Costolute Genovese tomato carpaccio
The carpaccio of Costolute Genovese tomato on avocado cream with pine nuts, fresh basil and truffle oil makes a wonderful beer pairing - especially...
- Serves: 6 persons
Ingredients
- 500g Medium-sized, sweet tomatoes
- 2EL Drained and rinsed capers
- Sea salt flakes
- Freshly ground black pepper
- 25g Canned anchovies in oil
- 160g Tinned tuna, drained
- 1Stück Garlic clove, peeled and chopped
- 2TL Red wine vinegar
- 1Stück Whole egg plus yolk
- 1TL Dijon mustard
- 120ml Light olive oil
- 1Prise Sea salt flakes
- Freshly ground black pepper
Instructions
Step 1
Preparation To make the tonnato sauce, place all the ingredients except the olive oil in a blender or food processor and blend until smooth. Add the olive oil at regular intervals until the mixture is fully emulsified and smooth and glossy. The consistency should be loose but not runny. Taste and add more vinegar, salt and pepper if needed. Spoon 4-5 tablespoons of the tonnato sauce onto a large serving plate. Cut the tomatoes into thin slices with a very sharp knife and layer on top of the sauce. Sprinkle with ground black pepper and a little sea salt flakes, sprinkle with the capers and serve.