Vitello Tonnato

Ingredients for 8 servings:

• 1 bunch of soup vegetables
• 1 kg veal
• ¾ liter white wine
• 1 bay leaf
• 1 tsp black peppercorns
• Salt
• 1 can of tuna in oil
• 100 g mayonnaise
• 3 tbsp capers, small
• 1 tbsp lemon juice
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Clean and roughly chop the soup vegetables. Test-cook the meat in a soup pot with the wine. Add enough water to cover the meat well. Remove the meat. Bring the wine stock, soup vegetables, bay leaf, and peppercorns to a boil. Add the meat, season with salt, and let it simmer for 1 hour. Let it cool in the stock. Drain the tuna. Finely puree with mayonnaise and 2 tablespoons of capers. Add enough cooking stock to make a creamy sauce. Season with salt, lemon juice, and cayenne pepper. Cut the meat into thin slices and arrange on a platter. Cover with the tuna sauce and sprinkle with the remaining capers. Cover and let it simmer in the refrigerator for at least 2 hours.