Vitello Tonnato – Veal with Tuna Sauce

Season the meat heartily with pepper and season with salt, sear well on all sides and roast in the stove at 180 °C. The meat should still be a little raw on the inside, cooked through and dry on the outer layers. Cover the meat with aluminum foil until it is cut open. First cook a mayo. Two egg yolks in a baking dish as small as possible form. Add half of the white wine, the mustard and the vinegar and mix well. While stirring constantly, pour in the oil until the desired thickness of the mayo is reached. Cook the sauce on it. Mix the tuna, two capers, egg yolks, anchovies, the remaining white wine, a little oil and balsamic vinegar. Then mix this sauce into the mayo. Cut the veal, lukewarm or cooled, into thin slices, arrange on a plate in a fan shape and drizzle the sauce over it.

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