Vitello Tonnato

Ingredients for 6 servings:

• 1 kg veal loin
• 1 small jar of capers
• 2 small jars of capers
• 200 g tuna
• 4 eggs
• 1 tsp mustard
• 1 tsp vinegar or lemon juice
• salt and pepper
• e.g. olive oil or sunflower oil for mayonnaise

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

like from Italy

First, trim the meat of any fat and tendons. Then season the meat with pepper and salt. Press everything down firmly and season the other side as well. Brown in a little oil in a roasting pan for 2-3 minutes on each side. Then place the meat in the oven at 140°C for 30 minutes. In the meantime, prepare the sauce. Separate the eggs – we only need the yolks. Whisk together a splash of vinegar or lemon juice, mustard, and a pinch of salt. Stir in the oil a little at a time. Add small capers with a little liquid, then add the tuna. Crush with a whisk and mix, then season with pepper and salt to taste. When the meat is cooked and cooled, slice it and arrange it on a plate. Pour the sauce over it and garnish with capers. Tip 1: For even more flavor, cook the veal in white wine and vegetable stock. Tip 2: Add a splash of the cooking water to the tuna sauce.