Vitello Tonnato

Cold sliced veal under a tuna and caper sauce.

Ingredients

• 800 g Veal
• 200 g Canned tuna
• 4 Anchovies
• 3 tbsp Capers
• 2 Egg yolks
• 1 cup Olive oil
• 3 tbsp Lemon juice
• 1 Carrot
• 1 stalk Celery
• 1 Onion
• 2 Bay leaves
• 2 tsp Salt
• 3 L Water

Method

1. Poach the veal — Simmer the veal with carrot, celery, onion and bay for 1 hour at a bare tremble.
2. Cool in the liquid — Let it cool completely in its broth so it stays moist — never cool it dry.
3. Make the sauce — Blend the tuna, anchovies, capers, egg yolks and lemon, then stream in the oil to emulsify.
4. Slice thin — Cut the cold veal into very thin slices.
5. Assemble — Layer veal and sauce alternately on a platter.
6. Chill — Refrigerate 2 hours so the flavours settle.
7. Vitello Tonnato is ready — Finish with extra capers and serve cold.

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