Main content

Rare Beef Tonnato with Capers

All my naughty favourites in this one - cheese, salty, sour!


  • 12 spears thick asparagus

  • 2 tbsp shaved pecorino or parmigiano

  • 1 tbsp olive oil

  • 1 tbsp red wine vinegar

  • sea salt and pepper

  • 2 or 3 slices rare roast beef per person

  • 1 tbsp tiny salted capers, rinsed

  • 2 tbsp flat leaf parsley leaves or mustard cress

  • Tonnato sauce:

  • 185g tuna in oil

  • 3 anchovy fillets

  • 1 tbsp lemon juice

  • 3 tbsp light mayonnaise

  • 1/2 tbsp horseradish cream

  • 1 tbsp tiny salted capers, rinsed

  • 100 ml light chicken stock


  • 1.

    To make the sauce, whiz the tuna, anchovies, lemon juice, mayonnaise, horseradish and capers in a blender or food processor until smooth. Add the stock gradually until it feels pourable. Refrigerate until you are ready to serve.

  • 2.

    Shave or finely slice the asparagus, discarding the woody stems, and toss with olive oil, vinegar, pecorino, sea salt and pepper.

  • 3.

    Arrange the roast beef in folds on four dinner plates and use a spoon to stripe the sauce over the top. Scatter with capers and parsley, and serve with the salad and a jug of the remaining sauce.


To be completely honest I can't recall where I came across this recipe, probably a website, but love it!

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings