Vitello Tonnato with Verbena Pepper
Ingredients
-
Cooked veal slices
300 to 400 g (cold)
-
Canned tuna in olive oil
100g (drained)
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Anchovy fillets
2 to 3
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Capers
1 tbsp
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Egg yolks (hard-boiled)
2
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Lemon juice
1 tbsp
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Olive oil
3 to 4 tbsp
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Water or broth
2 to 3 tbsp
-
Verbena Pepper
In a blender or food processor, combine tuna, anchovies, capers, egg yolks, and lemon juice. Blend while slowly adding olive oil until smooth. Add a bit of water or broth to reach a creamy, pourable consistency. Adjust salt and pepper.
Arrange the veal slices on a platter or individual plates. Spoon the tuna sauce generously over the top.
Add a few whole capers and some Verbena Pepper.
Chill for at least 30 minutes before serving.
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