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Fred's beef tongue with tuna cream, anchovies and capers

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Ingredients for 4 servings:

  • 4 slice(s) beef tongue(s), cooked
  • e.g. olive oil
  • 2 tbsp capers
  • 4 anchovies
  • 250 ml mayonnaise
  • 1 can of tuna
  • 1 tbsp mustard
  • 1 tsp balsamic vinegar, dark
  • 1 tsp Worcestershire sauce
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Very suitable as antipasti

Vigorously mix the ingredients for the cream with a fork or purée with an immersion blender. Briefly sear the beef tongue in a little olive oil. Add the capers and sear them as well. Arrange the beef tongue on a plate and drizzle with 2 tablespoons of cream. Then arrange it with the capers and 1-2 anchovies and drizzle with a little olive oil. If desired, serve with baguette. This amount is intended as an appetizer. The recipe is very simple and easy to prepare.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Fred's beef tongue with tuna cream, anchovies and capers