Vitello tonato

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   First you need to wash the carrots and celery. Peel the carrots and onions. Cut off the unused white part from the celery stalk (I had very young plants, so there were two stacks). Coarsely chop the carrots and onions. Place the vegetables in a hot, dry frying pan and bake until lightly charred.

2. STEP 2

   

   After five to seven minutes of frying, turn the vegetables over to the other side and bake for another five minutes.

3. STEP 3

   

   Place the vegetables in a saucepan with a volume of at least three liters.

4. STEP 4

   

   Wash the veal fillet and remove any membranes, if any. Place the meat in a saucepan and add two liters of boiling water. Add bay leaf. Cook the meat over low heat for an hour, periodically removing any foam that forms. Ten minutes before the veal is ready, salt the meat to taste. Remove the finished meat from the broth and cool.

5. STEP 5

   

   Wash the eggs in warm water. Separate the whites from the yolks. No protein needed. Using an immersion blender, beat the yolks until fluffy. The mass should increase slightly in volume and lighten.

6. STEP 6

   

   Squeeze one tablespoon of lemon juice into the sauce and add a tablespoon of dry white wine.

7. STEP 7

   

   Add olive oil in a thin stream, while whisking the mayonnaise base with a submersible blender.

8. STEP 8

   

   The mass should thicken well.

9. STEP 9

   

   Add one half of an anchovy fillet to the mayonnaise base. For me, this amount was quite enough, but it’s a matter of taste; if you really like anchovies, you can add more.

10. STEP 10

    

    And the final stage is canned tuna. I didn’t have fillets, but pieces, so I first removed the ridges and large bones from the fish.

11. STEP 11

    

    Using a blender, thoroughly mix the sauce until smooth.

12. STEP 12

    

    Cut the cooled, aromatic veal into as thin slices as possible and place on a serving plate. Top the dish generously with tuna mayonnaise and garnish with fresh arugula and red onion rings. A mandatory ingredient in this dish is capers. They are added to taste on top.