ORIGINAL RECIPE

Photo credit: Laurie Salvador

Vitello Tonnato

This recipe is one of Wayne’s favourites. Make a day ahead. Gluten-free 2½ lbs. boneless veal shoulder roast, tied 1 cup dry white wine 1 cup chicken stock Vegetables: 2 cups chopped and mixed white onion, young carrot, leek, celery Herbs: Fresh rosemary, marjoram, thyme, garlic, bay leaf, black peppercorns, juniper berries Recipe Find a pot just big enough to fit the roast, vegetables, herbs, and liquids. Add the vegetables, wine, stock, and some water and bring to a full boil. Carefully insert the roast into the pot and return to full boil; turn off heat and cover. Let cool 2 to 3 hours. Slice into thin ¼" slices. The meat should be medium-rare to rare in the centre. Mayonnaise Sauce* 3 egg yolks at room temperature 2¼ cups good olive oil 1 tsp. sea salt 5 tbsp. lemon juice (more or less)

3 tbsp. capers preserved in salt 6 anchovy fillets 1 tsp. mustard powder 1 large (17 oz.) can of tuna packed in olive oil 2 tsp. organic tomato paste The Garnish 3 tbsp. capers, rinsed and dried 2 tsp. grated lemon peel Handful of grape tomatoes made into rose garnishes (optional) The Sauce While the meat is cooling, assemble the sauce. Soak the capers for 20 minutes and rinse them to remove the salt. Rinse the anchovies and rest them on a paper towel. In a large bowl, whisk together the yolks and ¼ teaspoon salt. Slowly add the olive oil, 1 drop at a time, until you have incorporated all the oil. As the sauce thickens, you may add the oil a little more quickly but the oil will separate if you add it too fast. When the sauce is quite thick, slowly add 2 tablespoons of the lemon juice. Taste and add more, if desired. The amounts will depend on the size of the eggs; just go slowly and keep tasting until it appeals to you. Drain the tuna, saving the oil and liquid for another use. In a blender, puree the mayonnaise, tuna, mustard powder, capers, tomato paste, and anchovies. Adjust the flavours by adding more lemon juice or capers. Reserve a quarter of the sauce and refrigerate it. Smear some of the sauce on a nice platter. Layer the meat slices in a fan-like arrangement, covering each layer evenly with sauce. Spoon sauce over the top of the meat, like icing a cake. Cover with cling-wrap and refrigerate 24 hours. Serving: Bring to room temperature. Before serving, place the rest of the sauce and the garnish beside the meat. Yield: This recipe makes enough sauce for 8 servings as an appetizer or 4 servings as a main course. * Nota Bene (NB): If you are in a hurry or inexperienced in making mayonnaise, you may use 2 cups of top-quality mayonnaise instead of the first 4 ingredients in the Mayonnaise Sauce above. s