Vitello Tonnato with Tomato and Arugula Salad

45 min. (without standing time), easy Season the saddle of veal with salt and season with pepper. Preheat oven to 95 °C convection oven. Cook the meat in the oven for 35 minutes. It should then be nicely pink, i.e. “medium rare”. Cool meat and cut into thin slices.

For the tuna cream:

Chop capers and anchovy fillets. Drain tuna in a colander. Finely blend anchovies, mayo, tuna, capers and white wine vinegar with hand blender. Put the finished cream in the refrigerator.

For the leaf salad:

Skin, seed and finely dice the tomatoes. Marinate tomatoes with salt, olive oil and balsamic vinegar. Rinse and dry the arugula.

Place the cold slices of veal loin on plates. Make a small pedestal with the arugula leaves, place the marinated tomatoes on top. Using 2 spoons, make 1 dumpling of the tuna cream and place next to the slices of meat.

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