Veal with Capers and Tuna Sauce (Vitello Tonnato)

Ingredients

• 1 Carrot
• 100 g leeks
• 125 ml dry white wine
• 500 ml vegetable stock
• 1 bay leaf
• 1 tsp peppercorns
• Salt
• 500 g veal fillet
• 2 hard‑boiled egg yolks (M)
• 1 can tuna (150 g drained weight)
• 3 anchovy fillets (in oil)
• 4 tbsp capers
• 1 tbsp mayonnaise (50%)
• 1 tbsp Lemon Juice
• 3 tbsp olive oil
• Pepper
• lemon slice (for garnish)

Instructions

1. 1.

   Peel the carrot, clean and wash the leeks. Cut the vegetables into small pieces. Add them to a pot with about ½ l water and white wine.

2. 2.

   Add the vegetable stock. Stir in the bay leaf and peppercorns.

3. 3.

   Bring the mixture to a boil and season with salt. Wash the veal fillet, pat it dry, and place it in the liquid.

4. 4.

   Ensure the meat is covered; if not, add more stock. Simmer the veal over low heat for about 1 hour 30 minutes, then let it cool in the broth.

5. 5.

   Boil the eggs for 10 minutes, shock them in cold water, peel them, halve them, and remove the yolks. Save the whites for another use.

6. 6.

   Place the egg yolks with tuna, anchovy fillets, 2 tbsp capers, and mayonnaise in a blender.

7. 7.

   Do not blend too finely; keep some texture.

8. 8.

   Add lemon juice, olive oil, and a splash of veal broth to the blender, blending until the sauce has a slightly creamy consistency.

9. 9.

   Season the tuna sauce with salt and pepper.

10. 10.

    Remove the veal from the broth, pat it dry, and slice it thinly against the grain.

11. 11.

    Arrange the veal slices on plates, spoon the tuna sauce over them, sprinkle with remaining capers (2 tbsp), and garnish with halved lemon wedges as desired.