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● Bresaola with Tuna Sauce
Bresaola con Salsa Tonnata
1 6-oz can of Italian tuna in olive oil
1/2 cup mayonnaise
1 tablespoon capers packed in salt, rinsed and finely chopped, plus extra for garnish
1 bunch arugula, leaves only
1/2 pound bresaola, thinly sliced
2 tablespoons extra-virgin olive oil
In a bowl place the tuna and mayo and incorporate with a fork until it reaches a smooth, creamy consistency. Add 1 tablespoon of the chopped capers and mix well. Place the tuna sauce in a small serving bowl in the center of a large serving platter and garnish with whole capers. Lay the arugula in a circular pattern around the serving platter and lay the bresaola on top. Drizzle with olive oil. ● Serves 4 to 6
Wine
Suggestion: Light-bodied white with a delicate bouquet