Vitello Tonnato and Mayonnaise

To prepare vitello tonnato and mayonnaise, make homemade mayonnaise (about 7 oz). Beat two egg yolks 1, add 1 1/2 tbsp of white wine vinegar, 2 tsp of lemon juice. Start working with a hand whisk 2. Slowly add vegetable oil while continuing to whisk to adjust the consistency 3.

Once you have achieved a creamy and homogeneous consistency 4, you can proceed with the preparation of the tuna sauce. Blend together the drained Sicilian red tuna in oil, the Cantabrian anchovies 5, and the desalted capers until you get a smooth mixture 6.

Add the mayonnaise to the mixture 7, then also the Worcestershire sauce 8, mix to obtain a smooth and homogeneous sauce 9. Set aside.

For the meat, take the piece of veal round (or eye of round): salt it 10, drizzle with oil 11, and massage the entire piece of meat 12.

Before baking, the meat should be browned in a preheated pan with a drizzle of oil to seal it 13 14: this will ensure that the juices stay inside and the meat remains tender even after baking. Then place in the oven at 275°F (preheated static oven), for 20-25 minutes (for the 2.2 lbs of meat we used). The internal temperature should be 138°F.

It's time to plate: cut the meat into very thin slices, arrange them on the serving plate 16, then top with the tuna sauce, a caper bud 17, and your Vitello tonnato and mayonnaise 18.