Vitello Tonnata Salad

Name: Vitello Tonnata Salad
Yield: 8
Ingredients: 24 thin slices of cooked rosé veal; For the tonnata sauce; 4 rounded tbsp homemade mayonnaise; 75g canned tuna in oil and 2 tbsp of the oil; 2 anchovies, chopped; 1 dsp of best capers; 1 tbsp freshly squeezed lemon juice; freshly ground black pepper; To serve; 24 capers

Recipe by: Darina Allen

A much-loved starter in Piedmont, some chefs ‘posh’ it up with various garnish. This is the basic, unadulterated version and is delicious.

SERVES

PEOPLE

Ingredients

24 thin slices of cooked rosé veal
For the tonnata sauce
4 rounded tbsp homemade mayonnaise
75g canned tuna in oil and 2 tbsp of the oil
2 anchovies, chopped
1 dsp of best capers
1 tbsp freshly squeezed lemon juice
freshly ground black pepper
To serve
24 capers

Method

First make the tonnata sauce.
Put the mayonnaise into a food processor with the tuna, oil, anchovies, capers, lemon juice and freshly ground black pepper.
Whizz until smooth, taste and transfer to a bowl.
Arrange 3-4 paper-thin slices of veal on each plate. Put a blob of tonnata sauce on top. Sprinkle a few capers on each one.