Vitello Tonnato with Tuna Mousse

For the veal:

• 300 g veal sirloin (10.6 oz)
• Herbs (thyme and rosemary)
• 1 onion
• 1 carrot
• 2 celery stalks
• 1 garlic clove
• Salt and pepper to taste
• Extra virgin olive oil

For the tuna foam:

• 1 shallot
• 120 g fresh tuna (4.2 oz)
• 1 tablespoon butter
• 300 ml tuna broth (10.1 fl oz)
• 2 egg yolks
• 2 capers
• Half a teaspoon of foam stabilizer in powder
• Salt to taste

1. Preparing the veal:

   • Sear the veal sirloin in a hot pan with a drizzle of olive oil for 5 minutes on each side.
   • Place the veal on a baking sheet and cover with herbs (thyme and rosemary), sliced onion, carrot rounds, celery pieces, and a garlic clove. Season with salt and pepper.
   • Bake in a preheated oven at 120°C (250°F) until the internal temperature reaches 55°C (130°F), about one hour.
   • Let cool slightly, then slice the veal thinly.

2. Preparing the tuna foam:

   • Sauté the chopped shallot in a pan with a tablespoon of butter.
   • Add the fresh tuna and cook for a few minutes.
   • Add the tuna broth and cook for another 5 minutes.
   • Season with egg yolks, capers, foam stabilizer, and salt. Blend and strain the mixture.
   • Pour into a siphon, charge with a gas cartridge, and shake well.

3. Serving:

   • Arrange the veal slices on a serving platter.
   • Garnish with the tuna mousse.
   • Serve immediately.