Vitello tonnato

400 g veal loin

1 tbsp olive oil

for searing

Salt

Pepper

2 tbsp jus

Season the veal loin. Heat the olive oil in a frying pan and sear the veal loin well on all sides.

Allow the veal loin to cool down before putting it into a vacuum bag with the jus and vacuum sealing it on level 3. Stick the sealing pad on the vacuum bag at the point where the meat is at its thickest. Insert the food probe through the sealing pad into the meat.

Put the bag on to the wire shelf in the cold cooking space and plug the food probe into the food probe socket. Cook.

Vacuisine 60 °C for 3 Hrs

Take the veal loin out of the bag when done and slice thinly.

100 g tuna

preserved in oil

2 anchovy fillets

in oil

2 tbsp capers

pickled

½ lemon

juice

100 g mayonnaise

Salt

Pepper

For the sauce, put all ingredients in a mixer or blender, purée and season with salt and pepper. Spoon the sauce over the meat and serve.