Vitello Tonnato (cold veal in tuna sauce)

* this receipe is adapted from Guido & Guido (I sapori delle Langhe)
* first attempt and it was already quite a success!

Ingredients:

Tuna sauce
200g tuna in oil (better source those from Italy)
120g mayonnaise (if you can home made this the best, otherwise buy ready made mayonnaise from store)
15f white vinegar
5g capers
2pc anchovy fillets

-> just blend everythign in your blender until smooth! beware that if your tuna is chunky, your blender might get stuck. Just use a chopstick to loosen the mixture and blend again! then place in a bowl and chill in fridge with cover.

Veal:
800g veal rump (you will have a hard time finding this part in HK. Get veal loin instead and ask your butcher to tie it up for it so that it looks like a roll of meat)
100g butter
30g olive oil
1.5 meat or vegetables broth
1 onionm cut into quarters
2 carrots, cut into medium sizes
1 celery - cut into medium sizes
rosemary - wash and wipe dry

How to make:
1. Preheat oven to 150;C.
2. Wash and wipe dry veal loin and season with salt and pepper.
3. Put onion, carrots, celery, rosemary with the broth in a pot (which can be placed inside the oven later) and boil.
4. Heat up a frying pan with olive oil and butter and brown veal on all sides.
5. Place the browned veal into the broth pot and once boiled, remove from gas stoves and place to oven with the lid cover for 20-25min.
5. Remove veal from broth and cool down. Once cool dowm, place in fridge with cover.
6.  Before serving, slice the veal as thin as possible, then trim it by cutting away the brown edge or tendons at the side, leaving only the pink centre.
7. Line up a dish with your favourite salad - watercress, rockets, etc with some olive oil or a mild salad dressing of your choice. Then place the pink veal nicely around the dish.
8. Scoop the tuna sauce in the middle and serve!

Fantastico and Enjoy!