Vitello Tonnato – Poached Veal in Tuna Paste

Parry the veal nut if necessary and tie in give. Brown on all sides in oil and remove. Sauté root vegetables and onions in the drippings, extinguish with white wine and fill up with water or clear soup. Pour in the veal breast and simmer for about

2 hours lightly. Mix the egg yolks with a pinch of salt in a baking bowl until creamy. Later add the oil drop by drop and fold in. Season with salt, white pepper, honey and lemon.

Fold in minced anchovy fillets, pierced capers and pickled tuna precisely and set aside to cool.

Cool the veal, free it from the thread and cut it into even slices.

Spread one half of the paste evenly on a flat dish, place the thinly sliced veal on top and cover with the remaining sauce. Refrigerate for 1 h Tip: The oil for the mayo can be ideally replaced by tuna oil. If the sauce is too thick, it is best diluted with the vegetable soup. The egg yolks and the oil should be tempered on the spot (room temperature).

It goes well with: Grissini, Ciabatta

Recommended drink: dry white wine

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