Vitello tonnato

Ingredients for 4 servings:

• 800 g lean veal
• 200 g soup vegetables (onion, carrots and celery)
• 4 peppercorns, crushed
• 1 bay leaf
• Salt and pepper from the mill
• n. B. water
• 200 g tuna in oil
• 100 ml meat broth
• 25 ml vinegar (cucumber vinegar)
• 2 tsp capers
• 2 anchovy fillets
• 4 tbsp white wine
• 100 g mayonnaise
• Salt and pepper from the mill
• some capers for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Original recipe from my internship in South Tyrol

Clean and wash the soup vegetables, add them to boiling water with the peppercorns and bay leaf, and season with salt. Add the veal and simmer. Remove from the broth and let cool in cold water. For the tuna sauce, drain the tuna well and cut into small pieces. Blend in a blender with the meat broth, cucumber vinegar, capers, anchovy fillets, and white wine until smooth. Season with pepper and salt and stir in the mayonnaise. The sauce should be rather thin. Once cooled, cut the meat into even, thin slices, arrange on plates, and cover with a thick layer of tuna sauce. Sprinkle with a few capers to finish. Serve with fresh white bread.