Tuna Sauce for Vitello Tonnato

Place anchovies, onion, capers and chili in a tall container. Add drained tuna and crumble. Add veal stock, balsamic vinegar and juice of one lemon and blend with a hand blender. Season lightly with salt and pepper. Meanwhile, pour in the olive oil.

Tip: If the sauce does not thicken, you can help yourself with a little water, mustard and/or egg yolk. Then you can season the sauce repeatedly. Some olive oils, which are just as good, become bitter in the aftertaste with this dish. In this case, you can add a little sugar to the sauce.

Thinly slice the boiled beef (2-3 mm), cover it almost completely with the sauce and decorate it. To make the sliced boiled beef even juicier, marinate it 15 minutes before serving in a salad dressing made of one part young balsamic vinegar, one part boiled beef stock and three parts olive oil, salt and pepper.

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