Vitello Tonnato

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:

1. Braise veal cheeks over low heat.
2. Divide tuna mayonnaise into 4 portions and put on 4 plates. Sprinkle with capers, celery and celery cubes.
3. Place veal cheeks on top.
4. Grate lemon over dish.