Name: Show-stopping vitello tonnato
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Veal; 2 tablespoon olive oil; 800 gram veal loin or large backstrap, tied at 3cm intervals with kitchen string; 250 millilitre dry white wine; 250 millilitre chicken stock*; 1 large onion, finely chopped; 1 large carrot, peeled and roughly chopped; 2 stalks celery, roughly chopped; 2 sprigs rosemary; 4 bayleaves; 6 sage leaves; 1 tablespoon black peppercorns; Tuna mayonnaise; 1/2 cup good-quality mayonnaise*; 8 anchovy fillets; 1 small tin tuna, drained (this recipe used a 95g tin flaked tuna in springwater); 1 tablespoon drained capers; 2 tablespoon lemon juice; 1 tablespoon white wine vinegar; 1 hard-boiled egg, quartered; 8 tablespoon milk; Tuna loin; olive oil; 250 gram yellowfin tuna, cut into three long, 2cm-square logs; Crispy capers; 4 tablespoon olive oil; 1/2 cup drained capers (squeeze out all the liquid); To serve; micro lettuce leaves; lemon halves

Ingredients

Veal

2 tablespoon olive oil

800 gram veal loin or large backstrap, tied at 3cm intervals with kitchen string

250 millilitre dry white wine

250 millilitre chicken stock*

1 large onion, finely chopped

1 large carrot, peeled and roughly chopped

2 stalks celery, roughly chopped

2 sprigs rosemary

4 bayleaves

6 sage leaves

1 tablespoon black peppercorns

Tuna mayonnaise

1/2 cup good-quality mayonnaise*

8 anchovy fillets

1 small tin tuna, drained (this recipe used a 95g tin flaked tuna in springwater)

1 tablespoon drained capers

2 tablespoon lemon juice

1 tablespoon white wine vinegar

1 hard-boiled egg, quartered

8 tablespoon milk

Tuna loin

olive oil

250 gram yellowfin tuna, cut into three long, 2cm-square logs

Crispy capers

4 tablespoon olive oil

1/2 cup drained capers (squeeze out all the liquid)

To serve

micro lettuce leaves

lemon halves

Method

1.Heat olive oil in a non-stick frying pan until hot. Seal veal for 1-2 minutes on all sides until nicely coloured. Transfer to a heatproof casserole dish, add wine, stock, onion, carrot, celery, herbs and peppercorns.

2.Add enough water to cover meat and bring casserole to a boil on stovetop. Reduce heat to a simmer, place lid on dish and poach gently for around 30 minutes (depending on thickness of loin). Remove veal from broth and leave to cool.

3.Cover cooled loin tightly in plastic wrap and refrigerate for 3-4 hours or overnight. Strain cooking liquid from casserole and save for another time (eg use as a stock for a risotto).

4.For the tuna mayonnaise, place mayonnaise in a small mixing bowl. Place anchovies, tuna, capers, lemon juice, vinegar, hard-boiled egg and milk in a blender and blend until smooth, adding a little of the reserved casserole liquid if required. Continue blending until you have a smooth, spreadable consistency then add to the mayonnaise and mix well. Thin out with casserole liquid or more milk if required and season to taste.

5.Place a non-stick frying pan on high heat. Brush olive oil onto tuna and quickly sear for 10 seconds or so on each side (you are just colouring the outside of the tuna). Remove from heat and leave to cool.

6.Unwrap veal, cut into 5mm-thick slices against the grain. Place a few veal slices on a board, cover with baking paper or plastic wrap and flatten with a meat tenderiser or rolling pin until meat slices double in size. Repeat with remaining veal. Transfer to a tray lined with baking paper and set aside.

7.For the capers, heat olive oil in small frying pan until hot and fry capers for 30-45 seconds until crisp. Drain on paper towels and reserve oil.

8.To serve, lay flattened veal on a large serving plate and drizzle with tuna mayonnaise. Cut tuna logs into 2cm cubes and arrange on veal. Scatter with crispy capers and drizzle with a little caper oil. Add micro lettuce leaves and a squeeze of lemon juice and serve.