Vitello Tonnato

Starter or part of a party buffet

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Ingredients

600 g	veal nut
1 bunch(es)	greens
1	onion
750 ml	white wine
1	bay leaf
1	clove
2 sprig(s)	parsley
150 g	tuna, canned
¹/₂	lemon, juice
2 tbsp	capers
2	anchovy fillets
1	egg yolk
80 ml	olive oil
1 clove(s)	garlic
	salt and pepper
	To garnish:
	capers
	rocket
	cherry tomatoes

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 1 hr Resting time: ca. 1 day 6 hrs / Grade of difficulty: easy / Calories per portion: n/a

Chop the greens and the onion. Combine with the meat in a saucepan. Add bay leaf, clove and parsley. Add the white wine and allow the meat to marinate for 24 hours in the refrigerator. Turn over the meat occasionally.

Fill up with water until the meat is covered. Add a large pinch of salt, cover with a lid and bring to a boil. Cook over low heat for 1 hour or until the meat is tender. Allow to cool in the stock.

Drain the tuna and the anchovy fillets. Transfer into a blender and process, adding by and by the lemon juice, the capers with some of their liquid, the egg yolk and approximately 5 tablespoons of the veal stock. Add the olive oil in a thin stream until the sauce has thickened. Season to taste with pepper.

To serve:
Carve the meat into very thin slices, best done with a meat slicer.

Rub the plates with the halved garlic clove. Divide the meat slightly overlapping on the plates and coat with the sauce. Garnish with capers, halved cherry tomatoes and rocket leaves.