Vitello Tonnato

Ingredients for 4 servings:

• 1 kg lean roast veal (veal shank)
• 1 bunch of soup vegetables
• 250 ml white wine
• 4 egg yolks
• 125 ml olive oil
• 125 ml sunflower oil
• 1 lemon(s), juice
• 2 cans of tuna in oil
• 3 anchovy fillets
• n. B. capers
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 10 minutes

Gently bring the veal to a boil in lightly salted water with the coarsely chopped vegetables and white wine. Reduce the heat and let the meat simmer gently for about 1 1/2 hours with the pan uncovered. Let it cool in the liquid. For the sauce, whisk the egg yolk and mix in the oil in a thin stream. Gradually add the lemon juice. This will make a mayonnaise. Puree the tuna with the anchovy fillets and a few capers, adding a little mayonnaise as you go. Strain the mixture through a sieve and mix with the remaining sauce. Season with salt and pepper. Once cooled, cut the meat into very thin slices and serve on a plate with the sauce and capers.