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Beetroot carpaccio with tuna sauce Recipe

Beetroot carpaccio with tuna sauce
Source: danon

Ingredients

  • 100 g tuna canned in brine
  • 80 g potato
  • 1 Beet
  • 1 Tomatoes
  • 1 white onion
  • 15 mL (3 teaspoon) Lemon juice
  • 1 Shallots
  • 1 garlic clove
  • 30 mL (2 tablespoon) Milk, 2%
  • 10 g Butter
  • 3 strand Parsley
  • 5 mL (1 teaspoon) Cayenne ground pepper
  • 5 mL (1 teaspoon) Ground ginger
  • 1 pinch nutmeg
  • 0.5 teaspoon Thyme
  • 10 mL (2 teaspoon) balsamic vinegar
  • 30 mL (2 tablespoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
PREP TIME
15m
COOK TIME
25m
TOTAL TIME
40m
YIELD
1

Instructions

  • Peel the potatoes and cut in 2.
  • Cook for 15 minutes in a pan of salted boiling water.
  • Remove from the heat, add the butter, lukewarm milk, and nutmeg, and mash with a fork. Set aside and keep warm.
  • Cut the beetroot into thin slices.
  • Peel and thinly slice white onion.
  • Wash and finely chop the parsley.
  • Sprinkle the beetroot with the lemon juice and a dash of olive oil, add the white onion, mix, and sprinkle with salt and parsley.
  • Cover with foil and put in a cool place.
  • Peel and mince the garlic clove and shallot.
  • Blanch and remove the tomato skin.
  • Fry the shallot in hot oil for 1 minute.
  • Add the garlic, pepper and ginger to the casserole.
  • Mix everything together.
  • Season with salt and pepper.
  • Stir in the tomato, thyme, and 1 teaspoon of balsamic vinegar.
  • Reduce for 1 minute over high heat.
  • Add ½ glass of water then return to medium heat for 5 minutes.
  • Scramble the tuna and add to the mixture.
  • Mix again and let simmer for 10 minutes with the lid on.
  • Let cool.
  • Serve the beetroot carpaccio with tuna sauce accompanied with mashed potatoes.

Side Dishes

A recipe from danon

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