Vitello Tonnato (Veal with Tuna Sauce)

Ingredients

• 800 gVeal fillet
• 2 pcsBay leaf
• 1 pcsHerb bundle
• 400 gMayonnaise
• 200 gTuna
• 40 gLemon
• 3 gSalt
• 1 gPepper
• 150 mlCream
• 30 gCapers

Instructions

1. 1

   Cook the veal

   • Place the veal fillet (about 800 g) in a pot and cover with water.
   • Add bay leaves and the bouquet garni, bring to a simmer and cook gently for about 15 minutes until done.
   • Remove the meat from the liquid, wrap tightly in cling film or foil and refrigerate until completely cold (at least 3 hours, preferably overnight).
2. 2

   Prepare the sauce

   • Blend the mayonnaise (400 g) and tuna in oil (200 g) until smooth.
   • Add the juice of one lemon (about 40 g), a generous pinch of pepper and a normal pinch of salt and blend again.
   • If the sauce is too thick, add a few tablespoons of single cream to reach a pourable consistency.
3. 3

   Slice and serve

   • Remove the chilled veal from the wrap and slice as thinly as possible with a sharp knife.
   • Arrange the slices on a serving dish and pour the tuna sauce over them so they are fully covered.
   • Garnish with capers and optionally a grind of red pepper. Serve cold.