- frying pan
- roasting pan
Sear the meat on high heat in a frying pan. Season with salt and pepper and place into a roasting dish.
- 1 bulb fennel
- 6 shallots
- 6 cherry tomatoes
- 1 tsp fennel seed
Wash the fennel and slice into small pieces. Halve tomato and shallots.
Using the same frying pan that the meat was seared in, sauté the fennel, tomatoes, shallots, and fennel seeds over medium-high heat.
Add vegetables to the roasting dish with the meat, then transfer to the oven and let cook approx. 3 hrs. at 60°C/140°F.
- 250 g canned tuna
- olive oil
- 3 egg yolks
- 2 tbsp capers in brine
Add cooked vegetables to a blender and puree, adding water if needed. Slowly add in the egg yolks, then the tuna and capers. Stream in olive oil until it reaches the desired consistency. Season with lemon, salt, and pepper to taste.
Thinly slice the meat and arrange on a plate. Spoon the sauce over the meat and garnish with chopped chives. Enjoy!