Blender

Beef Shabu With Tonno Sauce

  • Main Dish

We’re introducing a decidedly Italian twist to Japanese shabu-shabu. Thin, succulent sliced beef quickly boiled in water and red wine – then topped with a savory and bright Italian tuna sauce.

  • Servings 3
  • Preparation
  • Cooking

Ingredients

  • 1 lbs sliced beef thigh (for shabu-shabu)
  • A little salt
  • A little pepper
  • 2 tbsp red wine
  • 1 bay leaf
  • 3 black olives, sliced into rings
  • 3 radishes
  • 1 tsp of capers
  • Appropriate amount of watercress

Tonno Sauce

  • 10.6 oz can of tuna
  • 2 tsp of capers
  • 5-6 anchovies
  • 1/4 cup mayonnaise
  • 2 tsp lemon juice
  • A little salt
  • A little pepper

Directions

  • Season the beef with salt and pepper.
  • Bring a pot of water to a boil, then add red wine and bay leaf. Boil the beef until the surface changes color, then remove it from the pot.
  • Place ingredients for the tunna sauce into the container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to “5” or “6”. Blend for 30 seconds.
  • Plate the beef from #2, pour the sauce from #4 over it, and garnish with black olives, radishes, capers, and watercress.

JAPANESE TECHNIQUE, MEDITERRANEAN FLAVOR

Shabu shabu is an iconic Japanese meal consisting of swishing thinly sliced meat quickly in boiling water and then dipping them in sauce. In terms of preparation, it’s a distant cousin to hot pot classics like nabe and sukiyaki. Well, we’ve turned things on their head a bit by keeping the cooking technique for the shabu shabu beef – but introducing Italian flavors to the mix. First, we use both water and red wine to cook the thin beef slices. Second, we developed a tonno sauce (tuna sauce) that uses canned tuna, salty anchovies and capers – all brightened with a citrusy hit of lemon. The wine perfumed rare beef pairs so beautifully with the assertive and creamy tuna sauce. Trust us on this one.

‘Tonno’ is Italian for tuna.

HOW TO GET THE BEST TEXTURE FOR THE TONNO SAUCE

Place the canned tuna, capers, anchovies, lemon juice, mayo and salt and pepper into the jar of your Tiger Edge blender – and blend for 30 seconds with the speed dial set to roughly midway. The secret with our tonno sauce is blending thoroughly – but not over blending.

TIPS AND VARIATIONS

Don’t overcook the sliced beef. When boiling the beef in water and wine, the idea is to pull it as soon as the exterior of the meat changes color. In terms of the actual cooking, this is shabu shabu 101. Since it’s thinly sliced, this color change will likely take place in a matter of seconds. Keep an eye on it, and swish the pieces in batches so you’re not left with any slices of overcooked beef. 

Use the tonno sauce for spaghetti instead of meat. In fact, pasta al tonno is an iconic Italian preparation for everything from spaghetti to rigatoni. You can add tomatoes – or leave the sauce as-is. The only non-negotiables are pasta and canned tuna.

Spread the tonno sauce over French bread. A toasty, flaky baguette is the perfect vehicle for Italian tuna sauce. Serve as a delicious Mediterranean passed hors d’oeuvres or snack. Same idea as our terrine-like cabbage mousse.

Products used in this recipe

SLB-A10U

Buy now This Angle is the Tiger Edge Your browser does not support the video tag. Your browser does not suppor […]

LEARN MORE

Blender

LEARN MORE