Vitello tonnato recipe | Gourmet Traveller

Ingredients

• 60 ml (¼ cup) olive oil
• 2 kg piece of veal rump
• 4 celery stalks, coarsely chopped
• 1 onion, quartered
• 3 fresh bay leaves
• 4 sage leaves
• 2 thyme sprigs
• 1 tbsp black peppercorns
• 150 ml dry white wine
• To serve: coarsely torn basil and lemon wedges
• Tonnato
• 2 egg yolks
• 2 tbsp lemon juice
• 5 anchovy fillets, plus extra to serve
• 250 ml (1 cup) extra-virgin olive oil
• 200 gm canned tuna in olive oil, drained
• 1 tbsp salted capers, rinsed