Vitello Tonnato (Cold Sliced Veal or Pork) with Tuna Caper and Anchovy Sauce

(Serves 6)

Ingredients

For poaching the meat:

• 1.5 – 2kg piece of loin of white veal or pork
• 1 medium carrot
• 1 stick of celery
• 1 medium onion
• A small handful of parsley
• 1 dried bay leaf

For the Tuna Sauce:

• Mayonnaise (made from 2 egg yolks, 1¼ cups extra virgin olive oil, 2 tablespoons lemon juice and ¼ teaspoon of salt)
• 1 x 225g tin of tuna (preferably packed in olive oil)
• 5 anchovy fillets
• 1 cup extra virgin olive oil
• 3 tablespoons capers (soaked and rinsed if packed in salt)

For the garnish:

• Thin slices of lemon
• Whole (flat) leaves of parsley
• Pitted black olives cut into wedges

Method

In a saucepan just large enough to contain the meat, put in the meat, carrot, celery, onion, parsley bayleaf and enough water to cover. Having put in the right amount of water, remove the meat, cover the saucepan and bring the water to the boil. When the water begins to boil, add the meat, cover the saucepan again and reduce to simmering point. Cook for about 2 hours. Remove the saucepan from the heat and allow the meat to cool in the cooking liquid. The saucepan can be placed in the refrigerator at this stage for a couple of days.

Make the mayonnaise.

Drain the can of tuna and put in a food processor together with the anchovies, olive oil, lemon juice and capers. Process until creamy and well blended. Remove the sauce from the bowl of the food processor and fold it gently into the mayonnaise.

When the meat is cold, take it out of the cooking liquid, wipe clean and cut into uniformly thin slices. (Make sure to remove any string).

Assembly:

Smear the bottom of a serving platter with some tuna sauce. Place a single layer of meat slices on top of the sauce without overlapping the slices, then cover with some more of the sauce. Make another layer of meat and cover again with the sauce. Repeat the layers until all the meat has been used up, leaving enough sauce to completely cover the top layer.

Cover with clingfilm and refrigerate for at least 24 hours (up to a week). Bring to room temperature before serving.

When ready to serve, remove clingfilm, smooth over top if necessary and garnish.

Suggested Wines To Go With Today's Recipe:-

Sauvignon Blanc:

Matua Valley Innovator 2006

Matua Valley Matheson 2006

Fairhall Downs 2006

Matariki Aspire 2006