Vitello Tonnato

Method

1. Take a veal round (girello) and season it generously with coarse salt and black pepper.
2. In a large pan, melt a generous knob of butter with a good drizzle of oil over medium heat.
3. Place the veal piece fat-side down in the pan and brown it well on all sides to seal the juices.
4. Add two sliced onions, a pinch of salt, and a twist of pepper. Let the onions soften, then make a bed of them in the pan.
5. Place the veal on the onion bed and cook without moving for 5–6 minutes.
6. Pour in a good splash of white wine and some vegetable broth around the meat. Let the alcohol evaporate.
7. Add a drizzle of oil over the meat, then add a generous amount of tuna (oil-packed, drained) around it.
8. Reduce the heat to low, cover the pan, and cook for about 1 to 1.5 hours, keeping the meat moist.
9. Once cooked, remove the veal and let it cool. Reserve the cooking liquid (with onions and tuna).
10. For the tonnata sauce: in a bowl, place 2 whole eggs, a pinch of salt, a splash of lemon juice, and some oil. Emulsify to make a mayonnaise.
11. Add some of the reserved cooking liquid (the tuna-onion mixture) and more oil if needed. Blend until creamy.
12. Slice the cooled veal thinly and arrange on a serving plate. Generously coat with the tonnata sauce.
13. Garnish with cherry tomato 'cravattine', capers, and a few anchovy fillets. Refrigerate for at least 2 hours before serving.