Vitello Tonnato – Veal with Tuna Oyster

Heat the oven to 180 degrees (convection oven 160 degrees /

gas stove: level 2-3)

preheat. Season the saddle of veal with salt and pepper and sear the meat strongly on both sides in hot olive oil. Cook in the heated oven for about 10 minutes. Remove from heat and cool.

Mix the egg yolks with the mustard and whisk in the sunflower and olive oil until you have a firm mayo. Season with salt, a squeeze of juice from one lemon and new spice d’ Espelette. Place capers, tuna, clear soup and caper juice in a hand mixer form with the mayo and mix well. Season with salt, pepper and a little bit of lemon juice. Press everything through a fine sieve to make the sauce velvety and free from tuna fibers.

Cut the meat into narrow slices and arrange on plates in a fan shape. Sprinkle with coarse sea salt and form a tiny bit of tuna sauce over the top. Serve the rest of the sauce in a dessert dish.

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