- Water (enough to cover veal roast)
- 2 White onions, quartered
- 2 Carrots, chopped
- 1 celery stalk, chopped
- 2-3 bay leaves
- 3-4 garlic cloves, whole and peeled
- Green onion, 1 bunch cleaned and chopped
- Parsley, to taste
- 2 tablespoons coarse sea salt
- 1-3 lbs veal eye of round roast, cleaned and trimmed of fat
- 8 hard-boiled, organic egg yolks
- 2 cans tuna fish in oil, drained and fluffed with a fork
- 1 cup extra virgin olive oil
- 2 generous tablespoons Dijon mustard (or your favorite kind of mustard)
- 1 cup mayonnaise
- 1 small can or jar anchovies (approx. 12 fillets)
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons capers
1. In a large soup pot, bring water to boil (add enough so that it will cover the veal roast).
2. Add the vegetables, 2 tablespoons coarse salt and the veal eye of round. Bring water to a boil and let cook for approximately 1 hour, stirring the white foam that forms at the top of the pot. Turn off the stove, letting the meat cool in the broth.
3. Once cool, cut the meat in thin strips and arrange on a tray or platter (depending on when you’re going to serve it).
4. Meanwhile, put hard-boiled egg yolks, tuna and oil in a blender. Liquefy until a smooth, uniform mix is achieved.
5. Add 1 cup of broth, and continue blending. While the blender’s running, incorporate the mustard, mayonnaise and anchovies. (The consistency should be somewhere between liquid and a thick spread. If too thick, add more broth.
6. Taste the sauce and adjust the seasoning, adding salt and pepper. (If already salted to taste, just add the pepper.
7. If you’re not going to serve the vitel toné on the same day of preparation, store in the refrigerator. Otherwise, a few hours before serving, arrange the strips of veal on the serving tray or platter you will be using, and cover with the tuna and anchovy sauce. Sprinkle with capers, and serve with the garnish of your choice.