Veal with Tuna-Caper Sauce (Vitello tonnato)

Ingredients

• 600 g veal (from the shank)
• Salt
• black pepper (freshly ground)
• 2 tbsp plant oil
• 3 egg yolks
• 1 tsp Mustard
• 1 can tuna (in oil)
• 100 ml olive oil
• 1 untreated lemon (sliced)
• 2 tbsp capers

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash the meat, pat dry, rub all sides with salt and pepper, then sear in a hot pan with oil until golden brown on all sides. Place on a greased baking sheet and bake for 30-35 minutes until pink inside.

3. 3.

   Blend the egg yolks, mustard, and drained tuna in a blender until smooth. Gradually add olive oil until a creamy consistency forms. Season with salt, pepper, and a splash of caper juice. The mayonnaise should not be too thick.

4. 4.

   Cool the veal, then slice thinly using a slicer machine. Arrange on a platter with lemon slices, drizzle with tuna sauce, and garnish with capers. Serve with tomato salad if desired.