The most delicious vitello tonnato

Ingredients for 6 servings:

• 1 kg veal (from the nut)
• 30 g leek
• 50 g carrot(s)
• 80 g onion(s)
• 50 g celeriac
• 3 tbsp olive oil
• ¼ liter veal stock
• Salt and pepper from the mill
• 150 g tuna from the can
• 2 anchovy fillets
• 2 egg yolks
• 30 g capers
• 2 tbsp vinegar (white wine vinegar)
• 1 tbsp lemon juice
• ⅛ liter olive oil
• Salt and pepper from the mill
• some lemon slices
• 1 tbsp capers

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

thin slices of veal, covered in a fine tuna sauce with anchovies and capers

Trim the veal butt, i.e. remove the skin and tendons, season with salt and pepper. Clean or peel the vegetables and cut into large cubes. Heat the oil in a roasting pan. Briefly fry the vegetables and the meat trimmings. Place the veal butt on top and roast the meat at 180°C in a preheated oven for 1.5 hours, basting frequently with veal stock and meat juices. Remove the roast from the oven, wrap in aluminum foil, and let cool. Strain the meat juices through a fine sieve and reduce to about 3 tablespoons. Drain the tuna well and add it to the blender along with the anchovies and egg yolks. Pour the capers into a sieve and rinse off the salt. Add the well-drained capers to the blender along with the vinegar and lemon juice; puree everything until smooth. Stir in the cold meat juices, add the oil in a thin stream, and blend. Season with salt and pepper. Cut the veal into slices approximately 4 mm thick. Arrange the meat on plates with lemon slices and capers and pour over the tuna sauce. Serve the remaining tuna sauce separately.