Poach the Veal

Traditional Method

• Fill a large pot with water (enough to cover the veal). Then add chopped vegetables, bay leaves, and peppercorns. Bring to a simmer.
• Then submerge the veal, reduce heat to a very lower simmer. Simmer gently for 1.5–2 hours. Avoid boiling—it toughens the meat.
• Turn off heat. Then let the veal cool in the broth for 1 hour to retain moisture. Transfer to the fridge for at least 2 hours.

Sous Vide Method

• Season the veal with salt and pepper and put in a vacuum bag with all the aromatic both ingredients and vacuum seal the bag.
• Using the sous vide circulator, head your sous vide bath to 60°C and cook the veal for 3 hours.
• Remove the veal from the bag, discard the aromatic broth ingredients and allow to cool and dry in the fridge for at least 2 hours.

Make the Tonnato Sauce

• Combine tuna, anchovies, capers, hard boiled eggs in a bowl and some of the extra virgin olive oil. Pulse until smooth.
• With the processor running, slowly drizzle in olive oil until the sauce emulsifies and thickens. Add broth if too thick.
• Then taste and adjust with salt, pepper.
• Texture Hack: Strain the sauce through a fine mesh sieve for a velvety finish.

Step 3: Assemble & Serve

• Use a sharp knife or deli slicer to cut the chilled veal into paper-thin slices.
• Arrange slices on a platter. Spread a generous layer of tuna sauce over each slice.
• Refrigerate for at least 4 hours (ideally overnight) to let flavours meld.
• Drizzle with olive oil, and sprinkle with a few capers.