VITELLO TONNATO, GARLIC CREAM, ANCHOVIES
By Jung YONGHOON , restaurant clown bar
Jung YONGHOON's recipe - Clown Bar Restaurant
For 2 people
15 minutes preparation time
List of ingredients
In a bowl, pour in the mayonnaise and add the lemon juice and white wine.
Mix the preparation. Then add the capers and the tuna belly to the mixture.
Blend all the previously incorporated ingredients until you have a smooth texture.
Add the anchovies and blend again until a light mousse is obtained.
Season with salt and pepper to taste.
Cut the veal into thin strips.
Arrange a few strips of meat on a plate. Add the mousse.
Arrange a few thin slices of celery, garlic and salad of your choice.
Add a dash of vinegar and place an anchovy on top to decorate.