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Porterhouse Tonnata

Method

  • Process the canned tuna, capers, anchovies, lemon juice and mayonnaise with a little water to reach dressing consistency. Then transfer to a squeezy bottle.
  • Sprinkle the steak with ground pepper and seal all over in a thin layer of hot oil in a heavy-bottomed pan.
  • Then pour off most of the oil from the pan and return the steak. Season with a little salt, pour the stock over and cover. Turn the heat right down and gently simmer to the desired degree, turning once or twice. Remove and set aside to rest for about 10 mins, before slicing.
  • To serve, arrange the sliced steak on 1 or 2 plates, sprinkle a generous amount of the mayo on top and garnish with cress.
  • Inspired by a recipe from Leonie Palmer, Australian restaurateur

Ingredients

  • 150 gm canned tuna
  • 2 tbsp capers
  • 3-4 anchovy fillets
  • juice of 1 lemon
  • 400 gm good thick mayonnaise
  • 1 x 400 gm porterhouse steak, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • olive oil
  • 2 cups beef stock
  • a good handful of baby cress

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm