Double Vitello Tonnato

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 180 °C/circulating air: 150 °C/gas: see manufacturer). Wash meat, pat dry, remove tendons if necessary. Season all around with salt and pepper. Heat 2 tablespoons of oil in a small roasting pan or a casserole.

2. 2

   Brown the meat all around. Roast in a hot oven for about 20 minutes. Then take it out, wrap it in aluminium foil and let it cool down.

3. 3

   For the sauce, remove the meat from the foil and keep the resulting meat juice. Drain tuna well. Rinse anchovies in cold water. Peel and finely chop the onion. Heat 1 tablespoon of oil. Sauté the onion in it.

4. 4

   Deglaze with the meat juice and boil up briefly. Allow to cool slightly, then puree with tuna, 100 g mayonnaise, 1 tbsp. capers and anchovies using a hand blender until creamy. Season to taste with salt, pepper and lemon juice.

5. 5

   Cut about 2/3 of the roast veal into thin slices and divide them between four plates. Cover with half of the tuna sauce. Pour the rest of the mayonnaise into a small freezer bag, cut off a small corner and squirt it in strips over the roast slices.

6. 6

   Dice the rest of the roast. Mix with the rest of the tuna sauce and pour into four glasses. Garnish plates and glasses with the rest of capers, caper apples, salad and lime.