Vitello Tonnato

Ingredients

• 800 g veal loin
• 1 carrot
• 1 yellow onion
• 2 celery stalks
• 200 ml dry white wine
• 1 l water
• 1 bay leaf
• Salt
• Tonnato sauce:
• 150 g tuna in oil, drained
• 4 anchovy fillets
• 2 tbsp capers + extra to garnish
• 2 egg yolks
• 1 tbsp lemon juice
• 200 ml olive oil
• 2–3 tbsp poaching broth
• White pepper

Method

1. 1Poach the veal in water with wine, vegetables, bay leaf and salt for 40 minutes (core temperature 60 °C). Let cool in the broth. Refrigerate.
2. 2Tonnato sauce: Blend tuna, anchovies, capers, egg yolks and lemon juice. Drizzle in the olive oil while blending. Thin with a little broth to desired consistency. Season.
3. 3Slice the veal thinly. Arrange on a platter. Spoon the tonnato sauce evenly over. Garnish with capers. Chill for at least 1 hour.
4. 4Serve as a starter or light main, chilled.