Vitello Tonnato
For Vitello Tonnato:
- 4 braised veal cheeks
- 1 heart of celery cut in small pieces
- 6 teaspoons (28 g) capers
- zest of 1 Meyer lemon
- 1 cup (190 g) tuna mayonnaise: ½ cup (45 g) cooked tuna + ½ cup (95 g) mayonnaise
- ½ cup (75 g) cooked celery root
How to:
- Braise veal cheeks over low heat.
- Divide tuna mayonnaise into 4 portions and put on 4 plates. Sprinkle with capers, celery and celery cubes.
- Place veal cheeks on top.
- Grate lemon over dish.
