Veal with Tuna Sauce (Vitello tonnato)

Ingredients for 4 persons
600 gr (21.16 oz) Rump of Veal
Tuna Sauce
1 Litre (34 fl oz) Dry White Wine
4 Anchovy Fillets
2 Sprigs of Rosemary
2 Sprigs of Thyme
1 Celery Rib Chopped
1 Carrot Chopped
1 Clove of Garlic
1 Tuft of Parsley
½ White Onion thinly sliced
Bay Laurel Leaves
Juniper Berries
Sage Leaves
Cloves
Capers
Salt and Black Pepper

VIDEO RECIPE
Veal with Tuna Sauce - Vitello Tonnato

Place the veal in a large bowl, pour in the white wine then add the celery, garlic, carrot, juniper berries, cloves, bay laurel leaves, onion, parsley, rosemary, sage leaves and thyme
Put it in the refrigerator and let it marinate for at least 12 hours, turning the meat over from time to time and cover with a clean dish towel to preserve the aromas

Once 12 hours have passed, remove the veal from its marinade and transfer it to a large saucepan
Strain the marinade through a sieve and add the liquid to the meat, add enough water to cover and let simmer over low heat for about 1 hour covered with a lid

After 1 hour, add the anchovies, ground black pepper, a pinch of salt, turn the veal over and cook for another 30 minutes without the lid then turn off the heat and let the meat cool in the cooking liquid

When the veal has cooled, slice it finely, spoon some tuna sauce over the bottom of a serving dish, lay out the veal slices slightly overlapping one another with the tuna sauce, top with capers and garnish with a tuft of parsley

The traditional tuna sauce is made with boiled eggs, anchovies, capers, tuna, olive oil and vinegar, we suggest you to substitute it with our Tuna Sauce recipe

Tuna Sauce (Salsa tonnata)

VIDEO RECIPE
Tuna Sauce - Salsa tonnata

Ingredients
200 gr (7.05 oz) Mayonnaise
150 gr (5.29 oz) Can Tuna in Oil, drained and flaked
2 Anchovies
Handful of Capers
Juice of ½ Lemon

Place tuna into the bowl of the food processor then add some capers, anchovies and finally pour in the juice of ½ lemon

Mix at high speed until you get a homogeneous mixture then stop the food processor and press the mixture down slightly all the way around the edge, using a spatula. Mix at high speed for 30 seconds then add mayonnaise

Mix for another 30/40 seconds then stop again and press the mixture down slightly using the spatula, when the tuna dip is ready, transfer it to a bowl

Home made Mayonnaise (La maionese)
VIDEO RECIPE
Home made Mayonnaise Sauce - La maionese

Ingredients
600 ml (20.3 fl oz) Seed Oil
2 Eggs
Juice of 1 Lemon
Salt
Black Pepper

First of all break the eggs and put them in your food processor, pulse to start and begin to pour in the seed oil. It's very important to pour the seed oil very slowly, maintaining the speed of you food processor to high to make a thick and homogeneous sauce.
When all the oil has been added, add salt, a pinch of black pepper and the lemon juice.Continue beating until thick and homogeneous.

Once ready, transfer your mayonnaise to a small bowl, cover with a piece of plastic wrap, place it in the fridge and let it rest for about 2 hours. Use fresh eggs do not freeze and keep it in the refrigerator for no more than 3 or 4 days