Vitello Tonnato

Method

1. Tie the veal into a compact shape with kitchen string.
2. Season the veal with salt and pepper.
3. Heat a pan with butter and oil. Sear the veal on all sides with rosemary and thyme, basting frequently.
4. Cook until the veal is evenly browned and cooked to desired doneness (internal temperature 55°C for medium-rare). Remove and let rest for 30 minutes.
5. For the zucchini: slice the zucchini and the zucchini flowers. Cook on a griddle or pan with oil until lightly charred. Season with salt.
6. For the green beans: blanch the trimmed green beans in salted boiling water until just tender. Drain and dress with olive oil, salt, and fresh thyme.
7. For the sauce: hard-boil eggs for 8 minutes. Separate yolks from whites.
8. In a blender, combine the egg yolks, white wine vinegar, anchovy fillets, olive oil, tuna, and caper flowers. Blend until smooth. Add a splash of water if needed to reach desired consistency.
9. To serve: arrange zucchini and green beans on a plate. Slice the rested veal and place on top. Spoon the tonnato sauce over the veal. Garnish with caper berries, thyme flowers, and zucchini flowers.