When you think of Italian cuisine, images of pizza and pasta easily come to mind. However, the northern region of Piedmont offers a treasure trove of flavors that tantalize the palate and tell tales of its storied traditions. Among these culinary gems lies a unique dish: Beef with Tuna Sauce, or “CarneCruda con Salsa di Tonno.” Picture a robust beef dish elevated by the richness of a creamy tuna sauce—a surprising marriage of flavors that can transform your kitchen into a Piedmontese trattoria.
Ingredients You’ll Need:
“For this dish, simplicity is key,” say savvy home cooks who’ve mastered this Piedmontese classic. Here’s what you’ll need:
Quality beef: Opt for cuts like tenderloin or top round, about 500 grams.
Tuna (canned): A good quality tuna packed in olive oil, about 150 grams.
Hardboiled eggs: 2 large ones.
Capers: 2 tablespoons, rinsed and drained.
Extravirgin olive oil: About 3 tablespoons.
Lemon juice: From 1 fresh lemon, for that zesty kick.
Salt and pepper: To taste.
Fresh parsley: For a touch of greenery and aroma.
These ingredients are a testament to the Piedmontese philosophy of using highquality, local products while marrying flavors in unexpected ways.
Cooking Process
1. Preparing the Beef:
Begin with the star of the show: the beef. To achieve a delightful tenderness, you’ll want to poach the beef in simmering water seasoned with salt and a splash of lemon juice. This gentle cooking method allows the meat to retain its juiciness while enhancing its flavor. Simmer for about 1.5 to 2 hours, until forktender. Once done, let it cool before slicing it thinly against the grain. The aroma at this stage will have your kitchen filled with anticipation.
2. Crafting the Tuna Sauce:
While the beef is cooling, turn your attention to the sauce. In a bowl, combine the drained tuna, hardboiled egg yolks (save the whites for garnish), capers, lemon juice, and olive oil. Using a fork or a hand mixer, blend these ingredients until they form a smooth, creamy consistency. Season with salt and pepper to your liking. The combination of tuna and egg yolks creates a rich and decadent sauce that rivals even the best Italian condiments.
3. Bringing It All Together:
Slice the cooled beef into thin pieces and arrange them artfully on a platter. Generously drizzle the luscious tuna sauce over the beef. Don’t forget to crumble the reserved egg whites on top for a pop of color and additional texture. Garnish with fresh parsley for an aromatic finish. The contrast of flavors—the savory beef balanced by the creamy, briny tuna sauce—creates a harmonious dish that embodies the beauty of Piedmontese cuisine.
Final Touches
As you serve this dish, pair it with a crisp, fresh side salad or some roasted seasonal vegetables to create a balanced meal. An excellent choice of wine from the region, such as Barbera or Dolcetto, will complement the flavors perfectly, transporting you even further into the heart of Piedmont with every sip.
This beef with tuna sauce is not just another meal; it’s a celebration of Piedmontese culture—where meat and seafood coexist delightfully on the same plate, and home cooking takes on a whole new level of artistry. Whether you’re hosting a family dinner or enjoying a quiet night in, this dish will surely impress, forging connections and creating memories around the table, just as it has for generations. Grab your ingredients and let the cooking begin!