Vitello tonnato

Method

Tie the veal loin with kitchen string and place in a large pot with the roughly chopped onion, carrot, celery, bay leaf, and thyme. Pour over the white wine and stock, bring to a simmer, and cook for approximately 45 minutes until the veal is tender and cooked through. Remove the veal and let it cool completely, then slice thinly and arrange on a serving plate. To make the tonnato sauce, blend the tinned tuna (with its oil), anchovies, egg yolks, and lemon juice in a food processor, then slowly drizzle in the olive oil whilst blending until the mixture is smooth and creamy. Season with salt and pepper to taste. Spoon the sauce generously over the veal slices and garnish with capers and a drizzle of olive oil. Chill for at least 2 hours before serving cold.