Beef tongue salad with tuna
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INGREDIENTS

– 3.2 kg raw beef tongue
– 1.2kg onion
– 0.3kg carrot
– 0.1kg leek
– 0.5kg tomato
– Water Laurel
– 300gr canned tuna, drained
– 400gr milk
– 140gr drained canned anchovies
– 100gr oil
– Salt
– 1gr xanthan
– 50gr capers
– Tomato powder
– Laminated almonds
– 30gr Micromezclum shoot

KEYS

Main ingredient:

Dish:

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Beef tongue
Second
Home cooking
From Javi Estévez
140 min.
Medium
4/6

Main ingredient:

Beef tongue

Dish:

Second

Style:

Home cooking

Atmosphere:

From Javi Estévez

Time:

140 min.

Difficulty:

Medium

People:

4/6

Beef tongue salad with tuna and anchovy.

Preparation:
  1. Introduce the tongue into cold water with salt and bay leaf. Boil for 20 minutes.
  2. Pour out the water and add clean water, the vegetables and salt.
  3. Cook everything for about 4 hours.
  4. Remove from the water and when it cools down a little, peel the tongue. We laminate with a slicer.
  5. Make the mayonnaise with the ingredients.

Plating: Arrange the slices of tongue and serve with the mayonnaise, capers, almonds, tomato powder and shoots.

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