Vitello Tonnato Classico (Veal with Tuna and Caper Sauce)

Veal

• 800 g Veal shank, boneless
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 2 pieces Bay leaves
• 1 tsp Black peppercorns
• 2 liters Water
• 2 tsp Fine sea salt

Tuna and caper sauce

• 200 g Canned tuna, drained
• 160 g Mayonnaise
• 30 g Capers, in brine
• 1 medium Lemon
• 2 tbsp Extra virgin olive oil

1. Put the veal in a large pot and add the onion, carrot, celery, bay leaves, peppercorns, water and fine sea salt. Bring to a gentle simmer over medium heat, skimming any foam from the surface. Reduce to low and poach at a bare simmer for 60 to 75 minutes, until the veal is tender and a knife slides in easily.
2. Lift the veal out and set it on a tray to cool for 20 minutes. Strain the poaching liquid into a saucepan and keep it warm. Chill the veal until fully cold and firm, at least 45 minutes.
3. In a blender, combine the tuna, mayonnaise, capers, the juice of the lemon and the olive oil. Add 60 ml of the warm poaching liquid and blend until very smooth, scraping down as needed. If you want a looser sauce, blend in a little more poaching liquid, 1 tablespoon at a time.
4. Slice the chilled veal as thinly as you can and arrange on a serving plate. Spoon the tuna sauce over the veal, leaving some slices peeking through. Chill for 10 minutes to let the flavours settle, then serve cold.

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