Vitello Tonnato

Ingredients

For the veal:

• 800 g veal roast
• 1 lt beef broth
• 1 carrot
• 1 onion
• 1 celery stalk
• 1 sprig of rosemary
• 2 bay leaves
• Salt and pepper

For the tuna sauce:

• 200 g canned tuna (drained)
• 3-4 tablespoons mayonnaise
• 2 tablespoons capers (drained)
• Juice of 1 lemon
• 1 egg yolk
• Salt and pepper to tasteI

Instructions

Cooking the veal:
1. In a pot, bring the beef broth to a boil
2. Add the carrot, onion, celery, rosemary, bay leaves, salt, and pepper
3. Place the veal in the broth and simmer for about 1-1.5 hours, until tender.
4. Once cooked, let the veal cool in the broth. Then, drain it and place it in the refrigerator to cool completely.
5. Preparing the tuna sauce in a blender, combine the tuna, mayonnaise, capers, lemon juice, and, if using, the egg yolk. Blend until you achieve a smooth sauce. Adjust salt and pepper to taste.

Serving

1. Once the veal is cold, slice it thinly.
2. Arrange the slices on a serving platter and cover them with the tuna sauce.
3. Let it rest in the refrigerator for at least an hour before serving. You can garnish with capers and lemon slices.