Vitello Tonnato

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the soup greens into pieces. Bring 2 litres of water, soup greens, 1 teaspoon of salt, peppercorns and bay leaves to the boil. Wash the meat, add it and let it simmer at low heat for about 1 1/2 hours.

2. 2

   Take the meat out and let it cool down. Pour stock through a sieve and use it for other purposes. Put the egg yolks, 1 pinch of salt, pepper and lemon juice into a narrow tall mixing bowl and mix with the whisks of the hand mixer.

3. 3

   Add oil slowly while stirring continuously. Drain the tuna and puree with 1 teaspoon of capers using the cutting stick of the hand mixer. Stir into the mayonnaise and season again with salt, pepper and lemon juice.

4. 4

   Cut the meat into thin slices, arrange them on a plate and pour the tuna mayonnaise over them. Spread the rest of the capers on top. Garnish with basil. Serve with romaine lettuce with tomatoes and onions.