Vitello tonnato

Ingredients for 4 servings:

• 600 g roast veal (nut)
• 1 bunch of soup vegetables (e.g. carrot, kohlrabi, celery)
• 1 onion(s)
• 750 ml white wine
• 1 bay leaf
• 1 carnation(s)
• 2 stalk(s) parsley
• 150 g tuna, can
• ½ lemon(s), the juice
• 2 tbsp capers, with juice
• 2 anchovy fillets
• 5 tbsp stock, from cooking
• 1 egg yolk
• 80 ml olive oil
• 1 clove(s) garlic
• salt and pepper
• capers
• arugula
• Cherry tomatoes

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Roughly chop the soup vegetables and onion. Place them in a pot with the meat and the spices. Top up with the white wine and let it steep in the refrigerator for 24 hours. Now add water until the meat is covered. Add a good pinch of salt, bring to a boil, and simmer over low heat for about 1 hour. Let it cool in the stock. Drain the tuna and anchovy fillets. Blend in a blender with the lemon juice, capers, egg yolk, and veal stock until finely pureed. Slowly add the olive oil and process everything into a smooth sauce. Season with pepper. Cut the meat into very thin slices using a slicing machine. Rub the halved garlic clove onto the plates, top with the meat slices, and spread the sauce over them. Garnish with some capers, halved cherry tomatoes, and arugula. Enjoy!