Vitello Tonnato

Ingredients for 4 servings:

• 7 dl water
• 3 dl white wine
• ½ lemon(s), untreated
• 1 onion(s), halved
• 1 tbsp salt
• 5 kaffir lime leaves, crushed
• 700 g veal
• 2 egg yolks
• 1 tsp mustard
• 1 tsp lemon juice
• ½ dl olive oil, not cold squeezed
• ¼ tsp salt
• Pepper, from the mill
• peppercorns
• 2 cans tuna, in its own juices, drained
• Capers

Instructions

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

A somewhat special Vitello recipe

Bring water, white wine, 1/2 unwaxed lemon, the onion, kaffir lime leaves, and salt to a boil in a high pan, then reduce the heat. Add the meat, cover, and let stand for about 40 minutes. Remove the pan from the heat. Let the meat cool in the stock, then cut into slices about 3 mm thick and arrange on a platter. Set 1/2 dl of the stock aside. In a bowl, whisk together the egg yolk, mustard, and lemon juice. Stir in the oil, initially a little at a time, then gradually. Season the mayonnaise. Puree the tuna with half a dl of the stock and mix it into the mayonnaise. Season the sauce, pour it over the meat, cover, and chill for about 1 hour. Arrange the capers, lemon slices, and peppercorns on the vitello tonnato and serve. Tip: Bring the stock to a boil, add the meat, and steam it at 85 degrees Celsius for about 45 minutes. It’s best to measure the meat temperature with a thermometer; it should be around 55-60 degrees Celsius in the center.