2025 Souvignier gris dry

Ingredients

• 600 gveal loin or veal topside, pre-cooked
• 150 gtuna (canned, in its own juice)
• 4 piecesanchovy fillets in oil
• 150 gmayonnaise
• 2 tbsplemon juice
• 2 tbspcapers (nonpareil)
• 8 piecescaper berries (with stems)
• 3 tbspextra virgin olive oil
• 0,5 tspsea salt
• 0,3 tspfreshly ground black pepper
• 0,5 bunchfresh flat-leaf parsley

Preparation

1. 1Drain the tuna thoroughly and break it into pieces.
2. 2Place the tuna, anchovy fillets, mayonnaise, and lemon juice into a blender or use an immersion blender to process into a fine, smooth cream.
3. 3Slowly pour in the olive oil while mixing until the sauce achieves a silky consistency.
4. 4Season the sauce with pepper and cautiously with salt, as the anchovies already contribute a natural saltiness.
5. 5Slice the pre-cooked veal into paper-thin slices using a very sharp knife or a meat slicer.
6. 6Arrange the meat slices slightly overlapping in a fan shape on large, flat plates.
7. 7Spread the creamy tuna sauce evenly over the meat so that the slices are almost completely covered.
8. 8Garnish the dish with the small capers and the halved caper berries.
9. 9Finely chop the parsley and sprinkle over the plates as a garnish.
10. 10Before serving, let the Vitello Tonnato rest for about 15 minutes at room temperature so that the flavors can fully develop.