Bresaola di tonno, fennel, strawberries and tuna sauce

Today an easy recipe easy and cool, made not matching techniques and cooking but a little’ details: It is a salad with fennel, strawberries, quail eggs, cured tuna and tuna sauce made at home. A summer dish (in summer you can replace the strawberries with melon) that however does not give up any taste. I used a product of Scandia in Morbegno that had me intrigued and I could try because I was sent for a taste: the Bresaola di tonno, made with yellowfin tuna fillets that are treated along the lines of bresaola della Valtellina, dry or salty with the addition of spices and sugar and then dried. Often going in Sardinia are a great admirer of tuna products and this bresaola, a delicate taste and very little salty compared to many other products (contrary to what I expected), It seemed perfect for this salad. Indeed, to exalt the taste I prepared mayonnaise to which I added some tuna in oil and capers, doing so a yummy tuna sauce housewife. Strawberries give acidity, the fennel freshness and the quail eggs are combined very well with sauce. If you don't find the bresaola di tonno, of course you can replace it with any smoked fish, salmon, tuna, swordfish, or even with a carpaccio of raw fish, from salmon to sea bass with shrimp (of course submitted beforehand temperature abatement) and even with bresaola normal if you prefer cold cuts. Have a good day!

Tuna salad, fennel and tuna sauce

Ingredients for 4 people:

  • 200 grams of tuna bresaola (or smoked fish such as tuna, swordfish or salmon)
  • mixed salad, to taste
  • 2 small fennel
  • 8 quail eggs
  • 10 strawberries
  • extra virgin olive oil (or seeds), to taste
  • lemon juice, to taste
  • salt and pepper, to taste

for the tuna sauce

  • 2 egg yolks
  • salt and pepper, to taste
  • extra virgin olive oil (or if you prefer), to taste
  • 100 grams of tuna in oil (drained weight)
  • the tip of a teaspoon of mustard
  • some caper
  • lemon juice, to taste
Tuna salad, fennel and tuna sauce

Tuna salad, fennel and tuna sauce

For the tuna sauce you must first prepare mayonnaise very consistent: put the yolks in a bowl and, with an electric mixer (or by hand if you want to streamline your arms), begin to assemble. When they started to clear, start adding the extra virgin olive oil (Yes, You can also use the seeds but I don't like), While continuing to mount. Normally about 2 egg yolks I put 60 milliliters of oil, little compared to traditional recipes, but especially having to add tuna seems more than enough. Once you have a mayonnaise consistency, Add salt, mustard and a few drops of lemon juice. Continue to assemble and unite finally crumbled tuna and finely chopped capers. Keep the sauce in the refrigerator covered with plastic wrap in contact until ready to serve.

Clean the fennel by removing the ends and the outer parts, then remove the wires with a knife. Cut the fennel very thin, If you have I recommend you use a mandolin, otherwise sharp knife and a steady hand. Place them in a bowl with ice water, so they become crunchy.

Wash strawberries, remove the stems and cut them in half.

Boil the quail eggs and remove the shell. Cut them in half.

Wash the salad.

Composition of the dish: dress the salad with salt, extra virgin olive oil and lemon juice. Put some’ of salad on plates, then add some slices of fennel. Arrange the slices of bresaola di tonno (or smoked or fish carpaccios), complete with strawberries and quail eggs. Pour over beef a little’ of tuna sauce and serve the rest in a gravy boat for those who want to add (the Add, I guarantee). Topped with a drizzle of extra virgin olive oil and serve immediately. Bon appétit!

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