Vitello tonnato by Diego Rossi

To prepare the veal

Preheat the oven to 180°C/350°F.

Heat a nonstick frying pan and grease with a drizzle of oil. Salt the veal and sear it on both sides. Add the garlic and thyme to the pan whilst searing.

Transfer the meat only to the oven and cook until the centre reaches 45/50°C/113-122°F. Reserve any cooking juices.

To prepare the tonnato sauce

Make a mayonnaise with the whole egg, egg yolks, lemon juice, vinegar, mustard, sunflower oil and salt to taste.

In a blender, combine the mayonnaise with the tuna, anchovies and capers.

Transfer the sauce to the canister of a whipper siphon and charge it with nitrogen. Set it in the refrigerator to chill.

To plate

Cut the meat into thin slices and arrange them in the centre of the plate in a concentric way and alternate them with tonnato sauce.

Finish the dish with the veal juices, the capers, a drizzle of extra-virgin olive oil, sea salt and black pepper.