With this classic Italian veal salad, youll give pizza and pasta a run come summer.
- Preheat oven to 180C. Place carrot, celery, onion and parsley stalks in the base of a roasting pan. Rub veal with 1 tablespoon oil and season with salt and pepper. Heat a large, heavy-based frying pan over high heat. Brown veal, turning, for 5 minutes, then place over vegetables in roasting pan. Pour wine and 250ml (1 cup) water into pan, then roast for 50 minutes for medium or until cooked to your liking. Cover pan loosely with foil, then cool for 30 minutes.
- Meanwhile, to make tonnato sauce, process egg yolks and mustard in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a steady stream until thick and emulsified. Add tuna, anchovies and lemon zest and juice, then process until smooth. Season with salt. Makes 1 1/4 cups.
- To make salad, heat remaining 2 tablespoons oil in a small frying pan over medium heat. Add capers and cook, stirring, for 1 minute or until crisp, then tip into a bowl lined with paper towel. Toss parsley leaves, celery heart and cucumber in a bowl.
- Discard vegetable mixture, then carve veal into 5mm-thick slices. Place overlapping on a platter, spoon over tonnato sauce, then scatter with capers and cucumber salad to serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set