Vitello Tonnato

Method

1. Prepare the mayonnaise: beat the egg yolks with electric beaters or a stand mixer until fluffy and light, then slowly drizzle in sunflower oil alternating with red and white vinegar and salt.
2. Drain and squeeze the canned tuna well to remove excess water, then crumble it with your hands.
3. Season the magatello (Fassona girello) with salt and sear it in very hot oil on all sides to seal the fibers.
4. Vacuum-seal the seared meat and cook at 57°C for 8 hours (steam oven or sous-vide).
5. After 8 hours, remove the meat from the vacuum bag and wrap it tightly in plastic wrap to expel excess liquids.
6. Pat the meat dry with paper towels.
7. Make the tuna sauce: take some of the mayonnaise and mix it with the crumbled tuna and desalted chopped capers. Adjust consistency by adding more mayonnaise if needed. Taste and season.
8. Peel the meat by removing the overcooked outer part (scraps), then slice it (by hand or with a slicer) into thick slices about 2.5 cm (5 slices).
9. Plate: spread the tuna sauce on the plate as a line, arrange the veal slices alternated with crispy Enkir wheat chips, and finish with anchovy powder, caper powder and a drizzle of extra virgin olive oil.