Vitello Tonnato (Veal with Tuna Sauce)
Vitello tonnato is a classic Italian starter of cold, thinly sliced veal under a creamy tuna sauce. The sauce comes together in a blender from a jar of mayonnaise and a tin of good tuna packed in olive oil, sharpened with fresh lemon. Poach the veal a day ahead and the work is nearly done. Serve it as a first course, or make it a main with a bean and tomato salad.
Instructions
Simmer the veal for about 15 minutes in water with the bay leaves and the bouquet garni.
Lift the veal out of the water, wrap it in clingfilm or aluminium foil, and chill it in the fridge for 3 hours, or preferably overnight. It must be completely cold before it meets the sauce, because even slight warmth will spoil the sauce.
Put the mayonnaise and the tuna into a blender and blend them to a smooth paste.
Add the juice of the lemon, a large pinch of pepper and a normal pinch of salt, then blend again. Stir in a few spoonfuls of cream until the sauce is pourable but still thick enough to coat, neither runny nor stiff.
Unwrap the veal and slice it as thinly as you can with a sharp knife, then lay the slices on a large serving dish. For even thinner slices, cover them with foil and beat them gently with a mallet.
Pour the sauce over the veal until every slice is covered in an even layer, not too thick and not too thin.
Scatter capers over the top and, if you like, grind some red pepper over it. Serve it cold.
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