Vitello tonato

Step-by-step cooking

1. Step 1:

   

   First you need to wash the carrots and celery. Peel the carrots and onions. Cut off the unused white part from the celery bowl (I had very young plants, so there are two stacks). Chop the carrots and onions coarsely. Put the vegetables on a hot dry frying pan and bake until lightly charred.

2. Step 2:

   

   After five to seven minutes of frying, turn the vegetables to the other side and bake for another five minutes.

3. Step 3:

   

   Put the vegetables in a saucepan with a volume of at least three liters.

4. Step 4:

   

   Wash the veal fillet and remove the films, if any. Put the meat in a saucepan and pour two liters of boiling water. Add bay leaf. Cook the meat over low heat for an hour, periodically removing the resulting foam. Ten minutes before the veal is ready, salt the meat to taste. Remove the finished meat from the broth and cool.

5. Step 5:

   

   Wash the eggs in warm water. Separate the whites from the yolks. Proteins will not be needed. Using an immersion blender, beat the yolks into a fluffy mass. The mass should increase slightly in volume and lighten.

6. Step 6:

   

   Squeeze one tablespoon of lemon juice into the sauce and add a tablespoon of dry white wine.

8. Step 7:

   

   Add olive oil in a thin stream, whipping the mayonnaise base in parallel with an immersion blender.

9. Step 8:

   

   The mass should thicken well.

10. Step 9:

    

    Add one half of anchovy fillet to the mayonnaise base. For me, this amount turned out to be quite enough, but here it's a matter of taste, if you really like anchovies, then you can add more.

11. Step 10:

    

    And the final stage is canned tuna. I didn't have fillets, but pieces, so I previously removed the ridges and large bones from the fish.

12. Step 11:

    

    Using a blender, mix the sauce thoroughly until smooth.

13. Step 12:

    

    Cut the cooled fragrant veal into as thin slices as possible and put it on a serving dish. Top the dish liberally with tuna mayonnaise and garnish with fresh arugula and red onion rings. A mandatory ingredient in this dish is capers. They are added to taste from above.