Ingredients
- 1 eye round roast (about 1.2 kg)
- 1 onion
- 1 carrot
- 2 bay leaves
- 200 g tuna in oil, drained
- 4 anchovy fillets
- 2 hard-boiled egg yolks
- 2 tablespoons capers
- 200 g mayonnaise
- 100 ml of the cooking broth
- Juice of half a lemon
- Salt and pepper
Step-by-step
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- Boil the eye round in a separate pot with the onion, carrot and bay leaves for 1 hour. Let cool in its broth and slice very thin.
- Put the tuna, anchovies, egg yolks, mayonnaise and broth in the mixing bowl. Blend 30 sec/speed 7 into a creamy sauce.
- Add the lemon juice, salt and pepper. Mix 10 sec/speed 4.
- In a dish, layer slices of the roast with the sauce, coating the meat well.
- Garnish with capers on top.
- Refrigerate at least 3 hours before serving.
Tips
- Slice the roast while very cold for even, thin slices.
- A classic Christmas dish that improves when made the day before.
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