Vitello Tonnato

First, sear the saddle of veal heavily on both sides in a frying pan with olive oil, then finish steaming in the oven at 180 °C for about 10 minutes. Remove from the heat and let cool.

Mix the yolks with the mustard, slowly whisk in the sunflower and olive oils or whisk into a mayonnaise.

Season this with salt, a squeeze of lemon juice and cayenne pepper.

Place the capers, veal stock, tuna and caper juice in a mixing bowl along with the mayonnaise and mix well, seasoning with salt, pepper and lemon juice.

Peel one lemon with a kitchen knife so that no white skin is visible and cut into paper-thin slices.

Also cut the meat into thin slices, arrange on plates in a fan shape, sprinkle with coarse sea salt and drizzle a little tuna sauce on top.

Offer the rest of the sauce with it in a dessert dish. Decorate the Vitello Tonnato with lemon slices and some capers.

Preparation Tip:

Offer baguette and a green leaf salad with the Vitello Tonnato.

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