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Friday afternoon snack

Chicory boats with Asian Vitello Tonnato and Wasabi Peanut Crunch

15 min
4 servings

By Danny Jansen & Patricia Snijders

For this recipe

1 can tuna, 60g drained
2 tbsp mayonnaise
½ tsp wasabi paste
100g veal steak
salt and pepper
2 stalks of chicory, leaves trimmed
10g sushi ginger, cut into thin strips
10g Wasabi Peanut Crunch
Extra equipment: 1 piping bag

Wasabi Peanut Crunch

Directions

Blend the tuna, mayonnaise and wasabi paste into a smooth sauce. Put the sauce into a piping bag.
Make a tartare of the veal steak: cut the meat into slices, then slice and dice. Then chop further. Season the tartare to taste with salt and pepper.
Transfer the chicory leaves to your serving platter. Fill the leaves with the veal steak and add a big drop of tuna sauce. Garnish with the sushi ginger and a ball of Wasabi Peanut Crunch.

Friday afternoon snack

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