Vitello con Salsa tonnata - Veal with tuna sauce

Virginia Prandi (1960), Cravanzana.

To be served with Arneis

Ingredients for 8-10 people:

800g lean veal
well tied into a roll
1 onion
1 carrot
1 celery stalk
1 clove garlic
1 bay leaf
parsley
2 glasses dry white wine

For the sauce:
2 very fresh egg yolks
¼ litre oil
juice of half a lemon
2 tbls. well rinsed salted capers
100g tuna

Put the meat in a saucepan with the onion, carrot, chopped celery, garlic, bayleaf. a little salt and the white wine.

Add enough water to cook the meat and boil for about 90 minutes.

Leave the meat to cool in the liquid.

When the meat is cold, slice it finely and arrange on a serving dish.

prepare the tuna sauce in the following way: prepare a mayonnaise with the egg yolks and oil, stir in the finely chopped capers and the tuna which has been worked to a paste. Mix well and spoon over the sliced meat.

Garnish with parsley.

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