Vitello tonnato - thinly sliced veal served with a tuna-based sauce

For the veal

Components

• 600 grams of veal sirloin
• 4 tablespoons of oil
• 1/2 cup of dry white wine
• One-third of a teaspoon of salt
• One-third of a tea cup of onion
• 1/3 cup of leek-poro (tea)
• One can of tuna

Setup mode

1. Set the oven to 180°C (moderate heat).

1. Heat a frying pan with oil over high heat for 2 minutes. Once hot, add the loin and sear each side for 1 minute.
2. On a cutting board, chop the vegetables into large cubes.
3. Arrange the vegetables, tuna, and wine on a baking sheet. Place the golden loin on top, cover with aluminum foil, and bake in the oven for 15 minutes.
4. Allow it to cool and then eliminate all the fat from the meat, ensuring it is entirely clean.

For the dressing

Components

• grilled vegetables
• 2 tablespoons of capers

Setup phase

1. In the blender, blend the vegetables and tuna from the baking tray. Add the capers and, if necessary, pour in a bit more wine to achieve a very thick sauce. Strain through a sieve and set aside.

Meeting

Components

• 2 tablespoons of mild paprika
• 4 teaspoons of parsley
• 4 teaspoons of capers
• 10 small lettuce leaves

Setup phase

1. Using a sharp knife, slice the veal thinly on a cutting board.

1. Place a small mound of lettuce leaves in the center of each plate, arrange 10 slices around it, and then place 4 slices on top of the lettuce. Leave a gap in the middle to add 1 tablespoon of sauce. Drizzle 4 tablespoons of sauce over the slices. Sprinkle with 1 teaspoon of capers, 1 teaspoon of parsley, and half a teaspoon of paprika. Your dish is now ready to serve.