Vitello tonnato

Ingredients:

• 500 gr veal shank
• 2 cloves of garlic
• 2 tbsp olive oil
• 100 g capers (60 g drained weight)
• half a lemon
• 1 can of tuna in oil (approx. 150 grams)
• black pepper
• salty
• Arugula
• croutons (optional)
• Parmesan
• 5 tbsp mayonnaise
• 3-4 anchovy fillets

Preparation:

1. Preparation: Heat the water to 60 degrees. Make a simple dressing with olive oil, pepper, salt and crushed garlic. Rub the rub in well and place the veal mouse in a vacuum bag.
2. Cooking: Cook for 6 hours at 60 degrees and cool immediately in an ice bath. You can reduce the liquid from the bag and add it to the sauce for more flavor.
3. Sauce: Puree the tuna, half of the capers (without liquid), anchovies, mayonnaise, chopped parsley and half the juice of a lemon until smooth. Is the sauce still too thick? Then add a spoonful of liquid. Add some black pepper and salt to your own taste. For a nice presentation you can put the sauce in a squeeze bottle.
4. Serving: Ideally, you should use a slicer to slice the vitello tonnato thinly. Of course, you can also use a knife, but it will be a bit more difficult to get wafer-thin slices. Serve with the remaining capers, tonnato and optionally some rocket and parmesan. Add some black pepper to finish.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]