Veal with Capers and Tuna Sauce (Vitello Tonnato)

Ingredients

• 1 Carrot
• 100 g leeks
• 125 ml white wine
• 1 bay leaf
• 1 tsp peppercorns
• Salt
• 400 g veal knuckle
• 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
• 4 lemon slices

Instructions

1. 1.

   Peel the carrot, clean and wash the leeks. Cut the vegetables into small pieces. In a pot add about ½ l water, white wine, vegetable broth, bay leaf, peppercorns and a pinch of salt. Bring to a boil. Wash the veal, pat dry and place it in the liquid – cover the meat with more broth if needed. Cover and simmer over low heat for about 50 minutes, then let the meat cool in the broth.

2. 2.

   Boil the eggs for 10 minutes, shock in cold water and peel. Halve the eggs, remove the yolks and set the whites aside. Blend the yolks with tuna, anchovy fillets, 2 tbsp capers and mayonnaise until smooth. Mix in lemon juice, olive oil and a bit of meat broth until the sauce is lightly creamy. Season the tuna sauce with lemon juice, salt and pepper.

3. 3.

   Slice the veal into thin pieces and arrange on plates with the tuna sauce. Sprinkle with remaining capers (2 tbsp). Garnish with halved lemon slices as desired.