Vitello tonnato

Ingredients for 4 servings:

• 600 g veal from the nut
• 1 stalk(s) Celery
• 1 carrot(s)
• 1 lemon(s)
• ¾ liter dry white wine
• n. B. water
• 2 tbsp vinegar
• 1 can of tuna (150 g)
• 2 egg yolks
• 200 ml olive oil
• 3 tbsp capers
• 1 onion(s)
• 1 bay leaf
• 2 cloves
• Salt and pepper from the mill
• n. B. capers
• n. B. pepper berries, pink, red
• n. B. Chives, cut into rolls

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 20 minutes

worth cooking, great for guests

Place the veal in a pot and pour in 3/4 l of white wine. Roughly chop the celery stalk, carrot, and onion. Add to the liquid along with 1 bay leaf and 2 cloves. Cover and let stand for 24 hours, turning a few times. Add enough water to just cover the meat and bring to a boil. Sprinkle in 1 teaspoon of salt. Simmer uncovered in a pot over low heat for just under 1 hour. Let cool in the liquid. Drain the tuna. Finely purée the tuna, 2 egg yolks, 2 tablespoons of capers with the lemon juice, and 2 tablespoons of vinegar in a blender. Gradually add a few tablespoons of the veal stock and about 200 ml of olive oil. Stir to form a smooth sauce. Season with salt and pepper. Cut the veal into the thinnest slices possible and arrange on a platter. Cover evenly with the tuna sauce, cover, and chill. Garnish with capers, red peppercorns and chives.