Ingredients
- 700 g eye of round veal
- 1 onion
- 1 carrot
- 1 bay leaf
- 150 g tuna in oil, drained
- 4 anchovy fillets
- 30 g capers
- 2 hard-boiled egg yolks
- 150 ml mild olive oil
- 1 tablespoon lemon juice
- Salt and pepper
- 1000 g water
Step-by-step
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- Put the water, onion, carrot, bay leaf and salt in the mixing bowl, add the meat and cook 60 min/100°C/speed 1.
- Remove the meat, let cool completely and cut into very thin slices.
- For the sauce, put the tuna, anchovies, half the capers, the yolks and lemon juice in the mixing bowl and blend 20 sec/speed 7.
- With the blades running at speed 5, add the oil little by little through the lid opening until emulsified.
- Cover the slices with the sauce and garnish with the remaining capers.
- Refrigerate at least 1 hour and serve well chilled.
Tips
- Slice the meat when it's very cold for thin slices.
- You can thin the sauce with a little of the cooking broth.
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