Vitello Tonnato with Lemon and Toast

Ingredients

• 1 Carrot
• 0.5 stalk leeks
• 125 ml dry white wine
• 500 ml vegetable stock
• 1 bay leaf
• 1 tsp peppercorns
• Salt
• 500 g veal knuckle
• 2 hard‑boiled egg yolks
• 150 g canned tuna in its own juice
• 3 anchovy fillets
• 2 tbsp mayonnaise
• 1 tbsp Lemon Juice
• 3 tbsp olive oil
• Pepper
• capers
• lemon wedges

Instructions

1. 1.

   Peel the carrot, clean and wash the leeks. Cut the vegetables into small pieces. Add about ½ l water and the white wine to a pot. Pour in the vegetable stock. Add the bay leaf and peppercorns. Bring the broth to a boil and season with salt. Wash the veal knuckle, pat it dry and place it in the broth. The meat should be covered; if not, add more stock. Cover and simmer over low heat for about 1 hour 30 minutes, then let it cool in the broth.

2. 2.

   Boil the eggs for 10 minutes, shock them in cold water and peel. Halve the eggs, remove the yolks and set the whites aside for another use. In a blender combine the yolks with the tuna, anchovy fillets and mayonnaise. Do not puree too finely. Blend in the lemon juice, olive oil and a little broth until the sauce has a slightly creamy consistency. Season the tuna sauce with salt and pepper.

3. 3.

   Remove the cooled veal from the broth, pat it dry and slice it thinly against the grain. Arrange the meat slices on plates with the tuna sauce. Garnish with capers and lemon wedges before serving.