Vitello tonnato

Ingredients

• 400 g veal fillet
• 1 small carrot
• 1 celery stalk
• 0.5 head fennel
• 100 g small onions (2 small onions)
• 1 bay leaf
• 2 tarragon stems
• 1 small garlic clove
• 8 peppercorns
• Salt
• 500 ml dry white wine
• 270 g tuna in its own juice
• 0.5 lemon
• 150 g Yogurt (0.3% fat)
• 100 g Sour cream
• Pepper
• 1 Shallot
• 250 g tomatoes (3 tomatoes)
• 4 basil leaves
• 25 g capers (drained weight)
• 1 tsp red wine vinegar
• 1 tbsp Olive Oil

Instructions

1. 1.

   Remove all tendons from the veal fillet.

2. 2.

   Peel and finely dice carrot, celery, fennel, and onions.

3. 3.

   Place prepared vegetables, bay leaf, tarragon stems, peeled garlic clove with peppercorns and a pinch of salt in a large pot. Add veal and cover with white wine and enough water to just submerge the meat.

4. 4.

   Take the meat out and bring the broth to a boil. Simmer for 15 minutes. Return the meat and briefly bring to a boil again. Then simmer at medium heat for 18 minutes, just below boiling point. Remove the meat and let it cool on a plate.

5. 5.

   Let the meat cool on a plate.

6. 6.

   Meanwhile prepare the sauce: drain the tuna well. Squeeze lemon and measure out 1 tbsp juice.

7. 7.

   Whisk yogurt, sour cream, and lemon juice until smooth. Season with salt and pepper. Fold in 3/4 of the tuna and mix into a smooth sauce. If the sauce is too thick, add a bit of the strained cooking broth.

8. 8.

   Peel shallot and slice into thin rings. Wash tomatoes. Score tomatoes crosswise with a kitchen knife, blanch in boiling water for a few seconds, cool, then peel. Quarter tomatoes and dice them.

9. 9.

   Wash basil, remove leaves, cut into fine strips. Drain capers and roughly chop.

10. 10.

    Combine everything with the reserved tuna, red wine vinegar, and olive oil. Slice the meat thinly and arrange slightly overlapping on a plate. Season with coarse pepper. Distribute tomato‑caper salad over the meat. Serve drizzled with sauce.