Vitello Tonnato

Instructions

1. 1

   Place the tied veal in a large pot with the carrot, celery, onion, bay leaves, and peppercorns. Add the white wine and enough cold water to cover the meat by 2 inches. Bring to a gentle simmer over medium heat, skimming any foam that rises to the surface.

2. 2

   Reduce heat to low and poach the veal at a bare simmer for 1 hour to 1 hour 15 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F. Remove from heat and let the veal cool completely in the poaching liquid, about 2 hours.

3. 3

   While the veal cools, prepare the tonnato sauce. In a food processor, combine the drained tuna, anchovies, 2 tablespoons of capers, egg yolks, lemon juice, and white wine vinegar. Process until smooth, about 1 minute.

4. 4

   With the processor running, slowly drizzle in the olive oil in a thin, steady stream until the sauce is emulsified and has the consistency of thin mayonnaise. Season with salt and white pepper to taste. If the sauce is too thick, thin with 1-2 tablespoons of the cooled poaching liquid.

5. 5

   Remove the cooled veal from the liquid, pat dry, and remove the kitchen twine. Using a sharp knife or meat slicer, slice the veal as thinly as possible, about 1/8 inch thick.

6. 6

   Arrange the veal slices in a single layer on a large serving platter, overlapping slightly. Spoon the tonnato sauce generously over the meat, ensuring each slice is well coated. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

7. 7

   Before serving, bring the dish to cool room temperature for 20 minutes. Garnish with the remaining 1 tablespoon of capers, fresh parsley leaves, and lemon slices.