vitello tonnato

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel or clean and wash the carrot and celery. Peel the onion. Chop everything roughly. Boil up the vegetables, onion, bay leaf, spices, 1 teaspoon salt and wine with approx. 2 l water in a large pot. Put meat in - it should be covered straight.

2. 2

   Simmer at low heat for about 10 minutes. Take the pot from the stove and cover the meat in the stock and let it simmer for about 1 1⁄2 hours.

3. 3

   For the sauce, drain the tuna and capers separately. Rinse anchovy fillets cold, dab dry and chop coarsely. Whisk the egg yolks with the whisk of the mixer until thick and creamy. Add the oil first drop by drop and then in a thin stream.

4. 4

   Add lemon juice, tuna, 2 tablespoons of capers and anchovies and puree with a hand blender. Mix in approx. 6 tbsp. meat stock. Season to taste with salt and pepper.

5. 5

   Remove meat from the stock * and cut into thin slices. Serve with tuna sauce. Wash parsley, shake dry, cut leaves finely and sprinkle with remaining capers.