This is a dish I absolutely love, especially now that summer is on our doorstep. You can serve this ‘vitello tonnato’ with different salads, for instance: potato, green beans, peppers, fennel, tomato, or even with a lovely rice salad.

Everything can be prepared in advance, which makes entertaining a joy!! It can be served for lunch or on warm nights for dinner.

this recipe should be for about 6 people
• 1 veal nut, wrap it very tightly in cheese cloth
• 1 glass of white wine
• 1-2 large carrot
• 1-2 celery stalks
• 1 large onion
• 2 fresh bay leaves
• some pepper corns

• cut the vegetables into large chunks
• in a sauce pan that will fit the meat comfortably add
• all the above ingredients and cover with cold water
• bring to the boil and cook over gentle heat for about 20 minutes
• turn the heat off and let the meat cool in the liquid

make a mayonnaise with:
• 2 egg yolks
• juice of 1 lemon
• 1 tea spoon of French mustard
• salt
• 250ml sunflower oil

( check out my video in how to make mayonnaise)

For the tuna sauce:
• in a food processor mix 500 g tinned tuna in oil, drained
• 20 anchovies also drained of their oil
• 2 tablespoons of capers
• pepper
• add about half a cup of the broth from the meat
• mix until you will have a smooth cream

• mix about 1 cup of mayonnaise with the tuna sauce, taste and set aside

• when the meat is cold
• slice it very thinly, preferably with a electric slicer
• arrange the meat slices on a serving plate
• pour over the sauce keeping some in a bowl to serve on the side

• decorate with caper berries