- 1 cupof olive oil-packed tuna, plus reserved olive oil
- 1/5 cupof capers, drained
- 1/4 cupof lemon juice
- 1/3 cupof extra virgin olive oil
- 2/3 cupof mayonnaise
- 1/8 cupof minced garlic
- 1/10 cupof salt
- 1/10 cupof freshly ground black pepper
- 1/12 cupof cayenne
- 1/2 cupof anchovy fillets
Take a plate and add your tuna and anchovy fillets.
Take a blender and add your mayonnaise, lemon juice, olive oil, drained capers, minced garlic, cayenne and black pepper.
Next, add your tuna and anchovy.
Blend the ingredients until completely smooth.
Pour your sauce into a plate and taste and adjust seasoning.
For the spring vegetable topping:
Take two slices of bread and cover them with your sauce.
Cover your bread with spring vegetable salad (shaved raw carrot, snow peas tossed with salt, pepper and olive oil and topped with arugula sprouts or thinly-sliced arugula leaves).
For the raw beef topping:
Cover your bread with ice cold diced lean beef tossed with salt, pepper, olive oil and a splash of balsamic vinegar. Top with arugula sprouts or thinly-sliced arugula leaves.