RECIPE

 

In a pot with plenty of water, cook the beef tenderloin for 1 hour along with the onion, leek, celery, garlic, salt, and pepper. Once cooked, let it cool completely in the cooking liquid.

 

In a blender, combine 180 grams of drained tuna, two anchovies, two tablespoons of capers, two tablespoons of mayonnaise, lemon juice, and a pinch of pepper. Blend until you get a smooth sauce. Add a little olive oil if needed to achieve the desired consistency.

 

Slice the meat thinly and place it on a large plate, covering it with the tuna sauce you prepared. Make sure the meat is well coated with the sauce.

 

Refrigerate the dish for at least an hour so the meat can absorb the flavors of the sauce. Before serving, garnish with basil or parsley leaves, and enjoy this Italian classic!