Vitello tonnato

Ingredients

• Veal eye of round (Girello)800 g
• Canned tuna in oil, drained160 g
• Mayonnaise150 g
• Eggs (medium)2
• Salted capers, rinsed20 g
• Anchovy fillets in oil3 fillets
• Dry white wine150 ml
• Carrot1
• Celery stalk1
• Yellow onion1
• Whole cloves2
• Bay leaf1
• Fine salt8 g
• Black peppercorns3

Allergens

Fish, Celery, Sulphites, Eggs
May contain traces of: Mustard.

Method

1. In a large pot, combine carrot, celery, onion studded with cloves, bay leaf, peppercorns, and white wine.
2. Add the veal and cover with cold water; bring to a boil, add salt, and simmer for about 50-60 minutes (internal temperature should reach 60°C/140°F).
3. Turn off the heat and let the veal cool completely submerged in its broth to maintain juiciness.
4. Meanwhile, hard-boil the eggs starting from cold water for 9 minutes from boiling, then peel them and set aside.
5. Prepare the sauce: finely blend the drained tuna, capers, anchovies, and hard-boiled eggs, adding a tablespoon of filtered cooking broth to adjust consistency.
6. Gently fold the mayonnaise into the blended mixture using a whisk until a smooth and velvety cream is obtained.
7. Remove the meat from the broth, pat it dry, and slice it very thinly (about 2 mm) using a meat slicer or a sharp knife.
8. Arrange the slices on a serving platter slightly overlapping and distribute the tuna sauce evenly over the surface.
9. Cover with plastic wrap and refrigerate for at least 2 hours before serving, garnishing with extra capers if desired.