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Instructions

1. 1

   To prepare the vitello tonnato, start by cleaning the vegetables. Wash them, then peel and trim the carrot into pieces. Remove the ends of the celery and cut it into pieces. Peel the onion and divide it into 2 parts, and trim the garlic clove, which will be used whole. Clean the meat, removing any cartilage and fat.

2. 2

   In a large pot, place the piece of sirloin tip with the chopped vegetables and the garlic, bay leaf, cloves, and black peppercorns.

3. 3

   Pour in the white wine and then add enough water to cover everything. Add salt and extra virgin olive oil. Turn on the stove and wait for it to come to a boil.

4. 4

   Skim off any foam that rises to the surface. Then, cover with a lid and lower the heat slightly, letting it cook for about 40-45 minutes: for every 500 g of meat, about 30 minutes of cooking are needed. The important thing is that the meat does not exceed 65° at the core.

5. 5

   Once the meat is cooked, drain and let it cool completely. Strain the broth to obtain about 150 g. Meanwhile, prepare the hard-boiled eggs by boiling them for 9 minutes in plenty of cold water.

6. 6

   In a jug, combine the chopped eggs, drained tuna, oil-packed anchovy fillets, and desalted capers (rinse them under fresh, cold water if needed).

7. 7

   Finally, add the broth little by little. Use an immersion blender (or a regular blender) to blend until smooth. If necessary, add more broth.

8. 8

   Slice the cooled meat thinly with a knife and arrange it on a serving platter. Pour the cream in the middle and decorate with caper berries, both whole and cut in half.