Vitello tonnato 04

2_06278 VEAL with TUNA SAUCE INGREDIENTS for 6 PEOPLE 1 kg of eye of round or topside of beef, salted anchovies, 2 1/2 onion, 2 cloves, a bay leaf, a stick of celery, a carrot, a sprig of parsley, salt.

For the SAUCE: 200 g tuna in oil, 100 g of salted anchovies, the juice of one lemon, a handful of pickled capers, extra virgin olive oil.

Together the onion studded with cloves, bay leaf, carrot, celery and parsley in a pot, fill it with water, add salt and bring to a boil.

Water all the anchovies under cold running water, open a book, diliscatele and divide the resulting fillets in half.

Remove the fat and skin from the piece of meat, steccatelo with pieces of two anchovies and tie it with kitchen Twine.

Immerse it in the pot and gilds it a slight boil for an hour and a half.

Drain meat, Parliament by Twine and refrigerate pressing under a weight.

Pounded the anchovy fillets were in the mortar with the drained tuna, gradually add the lemon juice and just enough oil to get a liquid sauce.

Add the capers and stir.

Cut the meat into thin slices and put them in a covered dish with the sauce.

Sealed with food film and let it sit for a day.

Arrange the slices of meat on a serving dish, cover with the sauce and garnish, as desired, with lemon wedges or some caper.