Have leftover roast beef and don't know what do with it? Barry has come up with this absolutely delicious starter or canapé idea to make the most of Sunday's leftover roast.
It doesn't sound like it should work, but we can confirm it does. The dressing in this recipe that's drizzled over the beef, has tuna in it and combined with the fried capers and beef is a wonderful combo, you'll keep going back for more!
serves 4-6 as a starter
400-500g leftover roast beef like sirloin or ribeye
1 tin of high quality tuna
1 jar of capers
1 tsp mustard
100ml extra virgin olive oil
1 lemon (juice)
1 clove garlic
celery leaves to garnish
This is a classic Italian dish usually used with Veal but here I have done it with leftover Roast Beef. It’s all about the dressing with this one, so to make it, get a small blender or stick blender and add the tuna,¼ jar of capers, anchovies, lemon zest and juice, mustard, mayo and oil and season with black pepper and blend to a smooth sauce.
Strain off the rest of the capers and fry in a little olive oil until crispy and drain on kitchen paper.
Finely slice the beef as thin as you can and lay out on plates, drizzle over the tuna dressing and garnish with crispy capers and celery leaves.