Beef topside with tuna sauce, potato and caper salad

Ingredients

For 1 serving

• Beef top round130 g
• Canned tuna in water40 g
• Nonfat Greek yogurt50 g
• Capers8 g
• Anchovies in oil1
• Potatoes200 g
• Lettuce50 g
• Extra virgin olive oil8 g
• Lemon juice10 ml
• Saltto taste

Contains: lactose, fish,

In season: May – September

Method

1. Bring a small pan of salted water to the boil, add the beef, lower to a gentle simmer and cook for 25 minutes, until it releases barely pink juices when pierced with a fork.
2. Meanwhile bring another pan of salted water to the boil; peel the potatoes, cut them into cubes of about 2 cm and boil for 12 minutes, until easily pierced; drain.
3. Make the sauce: blend the drained tuna with the yoghurt, the anchovy, half the capers and the lemon juice until smooth.
4. Dress the still-warm potatoes with the oil, the remaining capers and a pinch of salt; wash and dry the lettuce.
5. Drain the meat and let it cool on a board for 10 minutes so it slices more neatly, then cut it very thinly against the grain.
6. Arrange the slices on the plate, spoon over the sauce and serve with the potatoes and lettuce.