Drain the capers. Rinse and chop the basil. Wash and spin dry the arugula.
Finely chop the meat with a large knife.
Place it in a salad bowl and mix with the lemon juice, crushed capers, egg yolk, basil, and a little salt and pepper. Pour the olive oil & Saba and mix well.
Divide the tartare among 4 plates.
Decorate with cherry tomatoes and arugula, sprinkle with parmesan shavings and serve chilled.