Preparation
- Trim the fat from the veal and season the meat all over with salt and pepper. Heat the oil and butter in a pan and sear the roast over medium heat until light brown all round.
- Finish cooking the meat in a preheated oven at 140 °C (fan 130 °C) for 20 to 25 minutes, then wrap it tightly in foil and let it cool completely.
- For the sauce, put the egg, mustard, lemon juice and both oils into a tall, narrow container. Place the stick blender right at the bottom and slowly pull it upwards until a thick, creamy mayonnaise forms.
- Add the tuna, anchovies and the capers for the sauce and blend until smooth. Stir in enough veal stock for the sauce to flow lightly, and season with pepper and only a little salt, since the anchovies and capers already bring salt.
- Cut the cold meat into thin slices, arrange them on a platter and cover evenly with the sauce. Cover and chill for 3 to 4 hours so the flavours can meld.
- Before serving, top with lemon slices and sprinkle with the remaining capers.
Drink with it
White wine · excellent match
Gavi or Roero Arneis from Piedmont, chilled
Fresh acidity and fine minerality keep the creamy sauce lively and suit the capers and lemon.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Brut sparkling wine, e.g. Franciacorta or Prosecco Brut
The bubbles and acidity cleanse the palate of the oily sauce and soften the saltiness of the capers.
Sparkling wine, Champagne, and Prosecco: what's the difference?Red wine · good match
Dolcetto or Grignolino, lightly chilled
Little tannin, fresh cherry fruit and acidity cope with tuna and capers without tasting metallic, and stay restrained next to the delicate veal.
Herbal liqueur · good match
Bitter aperitivo as a spritz with soda and orange zest
Bitterness and fizz cut through the mayonnaise, and the orange zest echoes the lemon and capers.
What is Amaro? Understanding Italian bitter liqueurs