Vitello Tonnato (Chilled Veal with Tuna and Caper Sauce)

Veal

• 600 g Veal cutlets
• 1 medium Yellow onion
• 1 medium Carrot
• 1 medium Celery
• 2 Bay leaves
• 1 tsp Black peppercorns
• 2 tsp Fine sea salt
• 1.5 liters Water

Tuna sauce

• 200 g Canned tuna
• 2 Egg yolk
• 1 tsp Dijon mustard
• 1 Lemon
• 120 ml Extra virgin olive oil
• 30 g Capers
• ½ tsp Fine sea salt

1. Put the veal in a saucepan in a single layer. Add the onion, carrot, celery, bay leaves, peppercorns, fine sea salt and water, making sure the veal is just covered. Set over medium heat and bring to a gentle simmer.
2. Lower the heat so the liquid barely trembles, then poach until the veal is just cooked through and tender. Keep it at a gentle poach rather than a boil to avoid toughening the meat. Lift the veal out to a plate.
3. Strain the poaching liquid into a bowl and discard the aromatics. Let the veal cool for 10 minutes, then cover and chill until fully cold. Chill the strained liquid as well; you will use a little to loosen the sauce if needed.
4. Drain the tuna well. In a blender, combine the tuna, egg yolks, Dijon mustard and the juice of the lemon, then blend until smooth. With the motor running, slowly drizzle in the olive oil until the sauce turns thick and creamy.
5. If the sauce is too thick, blend in 1 to 2 tablespoons of the chilled poaching liquid until it is spoonable. Stir in most of the capers, reserving a few to finish. Taste and season with the remaining fine sea salt and a little more lemon juice if you like.
6. Slice the chilled veal as thinly as you can. Arrange on a serving platter and spoon over the tuna sauce, letting it settle into an even layer. Scatter over the reserved capers and serve cold.

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