Veal Slices with Tuna Cream

Ingredients

• 1 kg veal knuckle
• 1 stalk Celery
• 1 Carrot
• 1 onion
• 1 bay leaf
• 2 cloves mace
• 0.75 l white wine
• 150 g tuna (without oil)
• 3 anchovy fillets
• 2 egg yolks
• 3 tbsp capers
• 2 untreated lemons
• 200 ml olive oil
• salt pepper

Instructions

1. 1.

   Peel the onion. Clean, wash and roughly chop the carrot and celery. Add the spices, wine and meat to a pot and let steep covered for 24 hours. The next day pour enough water to just cover the meat. Bring to a boil with salt and simmer uncovered on low heat for 1 hour, then let the stock cool.

2. 2.

   Drain the tuna. Rinse and finely chop the anchovy fillets. Blend anchovies, tuna, egg yolks, 2 tbsp capers and juice of half a lemon. Whisk in 1 tbsp stock broth and about 200 ml olive oil to make a creamy sauce. Season with salt and pepper.

3. 3.

   Remove the meat, drain and slice thinly. Arrange on a platter. Cover with the sauce and refrigerate covered for 4 hours. Slice the remaining lemons thinly and before serving sprinkle the rest of the capers over the veal tonnato.