Tuna Fillets with Caper Sauce
Category: Appetizers
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Canned Tuna in Olive Oil | 240g |
| Pickled Capers (cappero sott’aceto) | 40g |
| Radishes | 100g |
| Pre-cooked Cannellini Beans | 130g |
| Extra Virgin Olive Oil | To taste |
| Lamb’s Lettuce (Valeriana or Songino) | 100g |
| Pickled Capers (for sauce) | 25g |
| Extra Virgin Olive Oil (for sauce) | 20g |
| Water | 50g |
Instructions:
-
Prepare the Capers Sauce:
Start by draining the pickled capers from their vinegar brine, then remove the stems. Add the olive oil and water to create the caper sauce. Set this aside for later. -
Prepare the Radishes:
Wash the radishes thoroughly, then remove the leaves. Cut off the ends and slice the radishes thinly using a mandoline or sharp knife for uniform pieces. -
Prepare the Lamb’s Lettuce:
Wash and dry the lamb’s lettuce (also known as valeriana). Place the cleaned leaves into a large bowl. -
Combine the Salad:
Add the sliced radishes to the bowl with lamb’s lettuce, and then include the pre-cooked cannellini beans. Drizzle the caper sauce over the salad and toss gently to combine, ensuring all ingredients are well-coated with the sauce. -
Prepare the Capers for Garnish:
Take the 40g of whole pickled capers, slice them in half lengthwise for an attractive garnish. -
Assemble the Dish:
Now it’s time to plate. Spoon the salad mixture onto a serving platter, and garnish with the halved capers. Place the drained tuna fillets at the center of the plate. Drizzle more caper sauce over the tuna to enhance its flavor. -
Serve:
Your Tuna Fillets with Caper Sauce are now ready to be enjoyed. Serve this refreshing and flavorful appetizer to your guests, and let them experience the perfect balance of tender tuna, crisp radishes, creamy cannellini beans, and tangy caper sauce.
Enjoy this vibrant and light appetizer, perfect for starting any meal on a fresh note!
