Vitello Tonnato

Heat the olive oil in a heavy-based saucepan over medium heat. Add the veal and cook for 4–5 minutes, turning frequently to brown on all sides. Remove the veal from the pan and set aside.

Add the onion, celery, carrot and garlic to the saucepan and cook for about 5 minutes, or until soft. Add the white wine and white wine vinegar and cook until the liquid is reduced by half. Add the veal stock and return the veal to the saucepan. Reduce heat to low and poach for 15 minutes, turning often. Remove the veal and set aside to cool slightly before wrapping tightly in plastic wrap and transferring to the fridge to cool completely.

Continue cooking the poaching liquid for about 30 minutes, until the liquid has reduced by three-quarters (to yield approx. 250 ml/8½ fl oz/1 cup). Once the liquid has reduced, strain and set aside to cool.

Once the meat has completely cooled, remove from the fridge and slice very thinly. Spoon a little of the reduced poaching liquid over the base of a deep platter. Arrange the veal on the platter and top with 4 tablespoons of the reduced poaching liquid. Repeat layering with remaining veal and sauce. Refrigerate for 4 hours to allow the sliced veal to set.

Ahead of serving, make the tuna mayonnaise. Place the egg yolks, anchovies, mustard, lemon juice, half the olive oil, capers and a pinch of salt in a large bowl. Using a stick blender, blend the mixture, slowly adding the remaining olive oil, until the sauce becomes the texture of mayonnaise. Once emulsified, add the tuna and blend until smooth. Place the sauce in an airtight container and keep in the fridge until ready to serve.

Heat the olive oil in a frying pan over a medium-high heat. Once hot, add the capers and fry until golden and crispy, about 2–3 minutes. Using a slotted spoon, transfer to paper towel to drain, then finely chop.

To serve, top the veal with tuna mayonnaise, crispy capers, and salt and cracked black pepper to taste.