Vitello Tonnato like the Italians

Ingredients for 4 servings:

• 800 g lean veal
• 200 ml white wine
• 1 large onion(s)
• 3 stalk(s) celery
• 1 large carrot(s)
• 3 bay leaves
• 1 tsp peppercorns
• 1 small bunch of parsley
• 2 carnations
• 1 tsp salt
• 1 tsp pepper
• 250 ml salad mayonnaise
• 100 g tuna
• 1 tsp, heaped capers
• 3 anchovies
• 1 dashes lemon juice
• 1 tsp, heaped peppercorns, pink

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 3 hours 35 minutes

Season the veal well with salt and pepper. Roughly dice the onion, celery, and carrot. Add a little oil or lard to the pan and sear the meat with the diced vegetables. Deglaze with the white wine and pour in water until the meat is covered. Add the bay leaves, peppercorns, parsley, and cloves and simmer for about an hour. Remove the meat from the pan and let it cool completely, then it can be sliced ​​thinly later. For the tuna cream, place the tuna, salad mayonnaise, capers, anchovies, and a squeeze of lemon juice in a container and puree thoroughly with a hand blender. Add a little of the veal stock, depending on the consistency, and season to taste. To serve, arrange the meat slices on a plate and spread with the tuna cream. Scatter the capers and peppercorns on top and enjoy.