Vitello Tonnato

Ingredients

• 1 kg Veal roast, deboned and tied
• 300 g Oil packed white tuna, drained
• 75 ml White wine
• 75 ml Homemade chicken stock
• 1 pcs Large carrot, diced
• 1 pcs Celery stalk
• 8 pcs Anchovy, raw
• 1 pcs Large onion, chopped
• 2 pcs Bay leaves
• 2 tbsp Tarragon white wine vinegar
• 2 tbsp Homemade mayonnaise
• 1 tbsp Freshly squeezed lemon juice
• 2 tbsp Capers
• 1 tbsp Parsley, fresh
• 1 tsp Lemon zest
• 1 tsp Black peppercorns

Method

1. The night before, combine the veal, white wine, carrots, chicken stock, peppercorns, celery, bay leaves, and rosemary in a casserole.
2. Add enough water to cover the veal.
3. Let it marinate in the fridge during the night.
4. Take the casserole out of the fridge.
5. Bring it to a boil.
6. Now, reduce the heat and allow to simmer. Cover the casserole and simmer for 1 hour, turning the meat once, until it is tender.
7. Remove the veal from the casserole, place it on a platter, then allow to cool. Wrap it tightly and refrigerate for 24 hours.
8. Strain the broth and reserve it.
9. The same day you cook the meat, mix the tuna, half of the capers, anchovies, vinegar, lemon zest, and juice in a blender to a smooth consistency.
10. Add the mayonnaise and 1 tablespoon of the reserved cooking broth and continue blending until smooth.
11. Transfer this to a container with a lid and refrigerate for 24 hours.
12. Make thin slices of the veal and arrange on a serving plate.
13. Drizzle with the sauce.
14. Season with salt and pepper. Drizzle with the other half of the capers.
15. Use chopped parsley for garnish.