Carpaccio with Tuna Sauce

Name: Carpaccio with Tuna Sauce
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs veal carpaccio (500 grams); 3 1/2 tablespoons mayonnaise (50 grams); 15 capers; Salt and pepper, to taste; 1 can tuna; 1/2 teaspoon seasoning mix

Dire & Condire @Direecondire

Sicilia

I’m not a fan of raw meat, so when I bought veal carpaccio, I definitely didn’t want to eat it raw. I started thinking about what dishes I could make to enjoy it, and an old cookbook from the 80s came to the rescue—back when tuna sauce was all the rage! Carpaccio with tuna sauce is perfect when you don’t have much time to cook, since the meat only needs a few minutes. The flavorful sauce makes this a delicious and super quick appetizer that everyone will love! We ate it so quickly and eagerly that we didn’t even realize it was gone. Next time, I’ll try the classic version with veal eye of round, but I think this version will be my favorite! Hope you enjoy it… here’s the recipe, happy reading.

Dire & Condire @Direecondire

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Ingredients

20 minutes

Serves 4 servings

1.1 lbsveal carpaccio (500 grams)
3 1/2 tablespoonsmayonnaise (50 grams)
15capers
Salt and pepper, to taste
1 cantuna
1/2 teaspoonseasoning mix

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Steps

20 minutes

1

Soak the capers in water for a few minutes.
2

In a mixing cup, add the mayonnaise and well-drained tuna.
3

Blend for a few seconds. Add some of the rinsed capers.
4

Blend again, then add salt and pepper. Set aside.
5

In a large skillet, pour in water and dissolve the seasoning mix. When it comes to a boil, cook the veal carpaccio slices a few at a time.
6

Once cooked, place the slices on a plate, top with the tuna sauce, and garnish with the remaining capers.