Vitello Tonnato
Ingredients
for 4 servings:
1 kg roast veal
1 bunch of soup vegetables
1/4 ml white wine
4 egg yolks
125 ml olive oil
125 ml sunflower oil
1 lemon(s), the juice
2 cans of tuna, in oil
3 anchovy fillets
Salt
pepper
capers as desired
Preparation :
Slowly bring the veal roast to the boil in salted water with the roughly chopped soup vegetables and white wine. After boiling briefly, reduce the heat and leave the roast to simmer for about 1 1/2 hours with the pan uncovered. Then leave to cool in the stock.
For the sauce: Mix the egg yolk and mix in the oil. Gradually add the lemon juice. This creates a mayonnaise. Puree the tuna with the anchovy fillets and a few capers, adding a little of the fresh mayonnaise. Then pass the mixture through a sieve and mix with the rest of the sauce. Then season with salt and pepper. Cut the cooled meat into very thin slices. Serve the slices on a plate sprinkled with the sauce and capers.
Bon appetit!