Vitello tonato

8 servings
1 hour 30 min

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

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

Transfer vegetables to a saucepan with a volume of at least three liters.

Wash and release veal fillet from films, if any. Transfer the meat to a saucepan and pour two liters of boiling water. Add Bay Leaf. Simmer the meat 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 stock and cool.

Wash the eggs in warm water. Separate proteins from yolks. Squirrels won't be needed. Using a submersible blender, beat the yolks into a lush mass. The mass should increase slightly in volume and shine.

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

Introduce olive oil in a thin stream, simultaneously beating the mayonnaise base with a submerged blender.

The mass should thicken well.

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

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

Using a blender, mix the sauce thoroughly until smooth.

Chop the cooled aromatic veal into as thin slices as possible and place on a serving dish. On top, liberally trim the dish with tuna mayonnaise and decorate with fresh rucola and red onion rings. The obligatory ingredient in this dish is capers. They are added to taste on top.