Vitello Tonnato - AUTHENTIC RECIPE ATTEMPTED BY 'MERRICK AND ROSSO'

Heat oil in a medium sized heavy based frying pan. Add veal and cook on all sides until browned. Remove and set aside. Add onion, carrot and celery to the pot. Cook for a couple of minutes and add white wine. Simmer for a couple of minutes and return veal to the pot along with bay leaves, peppercorns and stock. Gently bring to the boil then remove from heat and allow to cool in stock.

For the mayonnaise: Place egg yolks, lemon juice, mustard and tomato paste in a bowl. Slowly incorporate olive oil into the mix, drop by drop, whisking continually.

Remove veal form poaching stock. Return stock to heat and simmer for 20 minutes until reduced to 1 cup.

Place tuna, capers, lemon juice, anchovies, garlic and 2 tablespoons of reduced poaching stock in the bowl of a food processor. Fold through mayonnaise along with the cream.