vitello tonnato sauce
servingsservings4
minutesprepare20
ingredients:
125 ml olive oil extra virgin
125 g tinned tuna in brine not oil
50 ml veal stock
2 teaspoons marjoram fresh
1 teaspoon mustard
1 tablespoon white balsamico
1 tablespoon capers
3 anchovy fillet
1 egg yolk
0.5 lemon juiced
method:
  1. Mix the egg yolk, mustard, vinegar, oil and pepper to a mayonnaise.
  2. Drain the tuna. In a fresh bowel, add the tuna, anchovies, veal stock and purée with a hand blender.
  3. Add the mayonnaise and season to taste with salt, pepper and lemon juice.
  4. Serve the cooked veal very thinly sliced and cover it with a covered a thin layer of the sauce. Garnish with capers and a sprinkle of marjoram.