Vitello tonnato

Ingredients

  • 1 roast veal
  • tuna mayonnaise

  • 1 can of tuna
  • 2 tablespoon(s) mayonnaise
  • 1 tablespoon(s) of ketchup
  • 1 tablespoon(s) tabasco sauce
  • 2 tablespoon(s) Worcestershire sauce
  • flower of salt

  • a few sliced ​​pitted black olives

  • 40 g of arugula
  • 50 g parmesan shavings
  • a few capers

  • olive oil

  • salt and pepper

Preparation

  1. Preheat the oven to 90°C. Season the roast with salt and pepper and brown it on all sides in a hot pan with a little olive oil.

  2. Place the roast in the oven and cook gently for 2 hours. The core temperature should be 58°C. Once cooked, let it cool and put it in the refrigerator.

  3. Prepare the tuna mayonnaise. Mix all the ingredients to form a homogeneous mass, add salt and pepper.

  4. Cut the cold roast into slices. Place them on a plate. Add a pinch of fleur de sel, a drizzle of tuna mayonnaise, the olives, a little rocket, parmesan shavings and capers.

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