Old-fashioned Veal with Tuna Sauce (Vitello Tonnato)

To prepare the old-fashioned veal with tuna sauce, start by preparing the vegetable broth. Once ready, proceed to tie your piece of veal; you will need kitchen twine and scissors. Cut a first piece of twine and make the first longitudinal tie, in this case, a simple knot at the end of the meat will suffice 1. Take another longer piece of twine, pass it under the meat 2 and tie it at the end on your left, making two turns with the twine 3.

before knotting it 4. Take the longer part of the twine and make a loop 5, then widen it with your hands and slide the meat inside it 6.

Pull the twine 7 to secure it perpendicularly to the first knot 8. Continue this way until the entire round is tied 9.

Season the meat with salt 10 and pepper 11; to do it evenly, sprinkle the salt on a cutting board and roll the meat to collect it 12.

At this point, place a clove of garlic with the skin on a toothpick 13, it will be easier to remove it from the cooking base later. Pour 1/2 tablespoon of oil into a pan that can also be used in the oven and let it heat up. Then add the meat and the garlic clove 14. Brown the round over medium-high heat on all sides for 2-3 minutes 15.

At this point add the tuna fillets 16, the anchovies 17, and the capers 18.

Break the tuna fillets slightly 19 and when they are toasted and well browned, deglaze with the white wine 20. Once the white wine has slightly reduced, bathe with the milk without pouring directly on the meat 21.

At this point 22 transfer to a preheated oven at 350°F for 7-8 minutes, then turn the round 23 and continue cooking for another 7-8 minutes. Remove from the oven, cover with aluminum foil 24 and let it cool completely at room temperature.

In the meantime, prepare the hard-boiled eggs, cooking them for about 9 minutes from boiling. Once cooled, peel them and set them aside. As soon as the meat has cooled, transfer it to a cutting board 25 and remove the garlic from the cooking base 26; then pour the base into a mixer container 27

and add the sliced hard-boiled eggs 28. Start blending with an immersion blender 29 and add more: 1/2 tablespoon of oil 30,

the vegetable broth 31 and the marsala wine 32. Blend everything until you obtain a smooth cream 33, adding more broth if it is too thick. Transfer to the refrigerator to cool it down a bit.

Deal with the meat by removing the twine 34 and slicing it thinly using a very sharp knife 35. Arrange all the meat slices on a cutting board and fill them with a teaspoon of cream, placing it in the center 36.

Fold each slice into a half-moon shape 37 and place them on a serving plate. We chose to add some lettuce leaves and dress them with salt, oil, and balsamic vinegar 38. The old-fashioned veal with tuna sauce is ready 39, now you just have to enjoy it!