Lamb Tonnato

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons olive oil
• 2 lamb tenderloin (2 pounds total)
• kosher salt
• pepper
• 2 shallots, medium, roughly chopped
• 1 carrot, medium, roughly chopped
• 4 sage leaves
• 1 cup dry wine
• 1 (5 -6 ounce) can tuna, packed in oil, drained but reserving oil
• 2 tablespoons capers, plus more for sprinkling
• 1/3 cup mayonnaise
• 1 lemon, juice of

Recipe

• 1 heat 1 tbsp olive oil in large skillet over high heat.
• 2 season the lamb with salt and pepper, then brown on all sides..
• 3 transfer lamb to a plate.
• 4 reduce heat to medium-low and add remaining olive oil, shallots, and carrot to the skillet and cook until vegetables are just tender, about 5 minutes.
• 5 add the sage and wine and bring to a simmer.
• 6 return the lamb to the skillet along with the tuna and the capers.
• 7 cover and cook until a thermometer inserted into the lamb registers 350 degrees, 10 to 15 minutes.
• 8 transfer the lamb to a cutting board and let rest 5 minutes.
• 9 meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender.
• 10 add the reserved tuna oil, mayonnaise, lemon juice, salt and pepper; puree until smooth.
• 11 slice the lamb and divide among plates.
• 12 top with the sauce season with salt and pepper, and sprinkle with more capers.