Vitello Tonnato

Peel and chop the carrot, chop the celery stalk, and quarter the onion. Rinse and chop the capers. Chop the parsley and set aside for garnish.

Combine the carrot, celery, onion, bay leaves, and peppercorns in a large pot. Pour in the water, stock, and milk, then add salt and bring to a gentle simmer over medium-high heat.

Once the poaching liquid reaches a gentle simmer with small bubbles breaking the surface, carefully place the tied veal loin into the pot.

Reduce heat to low and maintain a gentle simmer (the liquid should barely bubble) for 75-90 minutes, until the veal reaches an internal temperature of 63°C when measured with a meat thermometer inserted into the thickest part.

Remove the veal from the poaching liquid and place on a clean cutting board; discard the poaching liquid and vegetables. Allow the veal to cool to room temperature.

Wrap the cooled veal tightly in cling film and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled.

Prepare the tonnato sauce by combining the drained tuna, anchovy fillets, capers, lemon juice, and egg yolk in a food processor.

Pulse the tuna mixture until finely combined but still retaining some texture, approximately 30 seconds.

With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the sauce is creamy and emulsified.

Add the white wine vinegar and pulse once to incorporate, then season with salt and black pepper to taste.

Remove the veal from the refrigerator and carefully slice it as thinly as possible (approximately 3-4mm thick) using a sharp knife or meat slicer.

Arrange the veal slices in slightly overlapping layers on a serving platter or individual plates.

Spoon the tonnato sauce generously over the veal slices, ensuring even coverage.

Garnish with fresh parsley, lemon slices, and additional capers before serving chilled or at room temperature.