Vitello tonnato recipe | Guy Grossi | Gourmet Traveller

Ingredients

• To serve: thinly shaved Parmigiano-Reggiano and trimmed rocket leaves
• To serve: 2 lemons, segmented
• Poached veal
• 1½ tbsp olive oil
• 2 (1.2kg) veal girello (see note)
• 1 onion, chopped
• 2 celery stalks, thinly sliced
• 1 carrot, thinly sliced
• 2 anchovy fillets
• 3 each cloves and juniper berries
• 750 ml dry white wine
• 250 ml (1 cup) white wine vinegar
• 2 fresh bay leaves
• Tuna sauce
• 5 eggs, at room temperature
• 500 gm canned tuna
• 1 tbsp salted baby capers, rinsed, plus extra to serve
• Juice of 1 lemon
• 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve