Vitello Tonnato (Veal with Tuna Sauce)

Ingredients

• 1.9 lbs (850g) veal topside or eye of round (tied)
• 1 gallon (4 litres) cold water
• 1 onion
• 1 stick celery
• 1 large carrot
• 1 bunch fresh parsley with stalks
• 1 sprig of fresh rosemary sprig
• 1 bay leaf (fresh or dried)
• 4 cloves
• 6 peppercorns
• 1 fresh garlic clove
• 5.6 oz (110g) canned tuna in olive oil (we used Rio Mare)
• ½ cup (90g) good quality mayonnaise
• 2 anchovy fillets
• 1.5 tablespoons (20g) capers in brine (drained)
• Capers or caper berries (optional)
• Freshly chopped parsley (optional)

Steps

1. 1

   Trim any silverskin from the veal then tie it with kitchen string to keep it intact. Sprinkle salt over the veal, set aside.

2. 2

   Cut the carrot and celery in two and peel the onion. Insert the cloves into the onion then cut in half. Fill a large stock pot with water and add all the veg with the peppercorns, garlic bay, rosemary and parsley.

3. 3

   Bring the water to a boil then dd the whole piece of veal. Turn it down to a simmer and cover the pot leaving the lid a jar and let the veal poach for 40 minutes.

4. 4

   Remove the veal to a cutting board or plate, wrap it in foil and let it cool completely.

5. 5

   Add all the sauce ingredients to a food processor and blitz until smooth and creamy. We like to use a container and an immersion blender to get it extra smooth.

6. 6

   When the veal is cold (room temp), cut it into slices as thinly as you can. Arrange the slices of veal on plates or a platter and top with the tuna sauce.

7. 7

   Add some capers or caperberries and freshly chopped parsley on top as garnish and serve.