Traditional vitello tonnato (veal)

An Italian brunch classic, full of taste and tradition.

1 tsp

sea salt

black pepper corns

bay leaves

sage leaves

cut lengthwise carrots

small onion

cut lengthwise celery stalk

fresh sprig rosemary

1 kg

tied with butcher string veal roast

1 tbsp

dijon mustard

egg yolk

1 cup

olive oil

150 g

strained canned tuna, finely chopped

2 tbsp

chopped capers

2 tbsp

lemon juice

finely chopped anchovies

italian parsley

Place 12 cups of water in a small pot and add the salt, pepper corns, bay, sage, carrots, celery and rosemary. Bring to a boil.
When the water is boiling, add the veal roast and lower to medium low heat. Cook for approx. 40 minutes (thermometer should read 60 °C [135 °F] in the center). Place veal on a dish, cover with foil and let cool slowly.
With the help of a slotted spoon, remove the veg from the water and cut in small cubes for garnish.
In a mixing bowl, whisk together the mustard and egg yolk. Whisk in the olive oil slowly one drop at a time until you obtain a mayonnaise. Resreve
In another bowl, combine the tuna, capers, lemon juice and anchovies. Add the mayo to this mixtiure. Season with salt and pepper.
Once the veal roast is at room temperature, cut it in thin slices and place it on a serving plate. Top with the tuna mayonnaise and garnish with veg, a few capers, fresh parsley and lemon zest.