Chicory boats with Asian Vitello Tonnato and Wasabi Peanut Crunch Friday afternoon snack 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 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.
