Vitello tonnato

Resepti

500 g veal roast
Salt and black pepper (freshly ground)
1/2 dl olive oil
3 cloves garlic
3 sprigs rosemary

Tuna sauce:
1 can tuna in oil
4 anchovy fillets
1 tsp Dijon mustard
1/2 lemon
2 dl mayonnaise
4 tbsp capers
Salt and pepper

Take the veal out of the fridge about 1 hour before cooking. Season the surface with salt and black pepper.

Heat a pan and brown the roast evenly in butter. Transfer to a 150°C oven and cook until the internal temperature reaches 58°C.

Peel and finely chop the garlic. Finely chop the rosemary and mix with olive oil. Rub the herb oil over the roast, wrap in foil, and let it rest in the fridge for a few hours.

Drain the tuna. Blend tuna, anchovies, mustard, and half of the capers until smooth. Add mayonnaise and lemon juice. Mix well. Thin with cream if needed and season with salt and pepper.

Spread a little over half of the sauce on a serving plate. Slice the cold meat thinly and arrange on top.

Spoon the remaining sauce over. Finish with lemon zest, the remaining capers.