Recipe courtesy of Lino Collevecchio, Executive Chef, Via Allegro.
Poached milk-fed veal is served alongside peppercorn and citrus crusted tuna and a flavourful mayonnaise. Yield is 8 servings.
ingredients
Veal
Tuna
Tuna Sauce
Assembly
directions
Preheat oven to 450 degrees F.
Heat the 1 tbsp. of olive oil in a large skillet on medium-high heat.
Season the veal heavily with salt and crushed white pepper and sear it for about 1 minute per side or until browned.
Transfer to a roasting pan and roast for about 20 minutes or until medium-rare (145 degrees F).
Allow the veal to cool completely.
Heat the olive oil in a medium saute pan.
Roll the tuna fillet in citrus zest and crushed peppercorn mixture.
Season to taste with salt.
Sear tuna in a hot pan on all sides, keeping the interior of the tuna rare. The process should take about 1 1/2 to 2 minutes in total.
Put the canned tuna, lemon juice, anchovies, capers, mustard and egg yolks in a food processor.
Pulse until smooth.
With the machine on, drizzle in the olive oil.
When the mixture has thickened to a mayonnaise consistency, strain it through a fine sieve and allow to cool.
Heat a small skillet with 3 tbsp. of olive oil and add the capers.
Saute for 3 to 4 minutes or until they are starting to brown.
Remove the capers from the oil in the skillet and set aside.
Slice the veal thinly on an electric slicer or as thin as you can by hand.
Slice the fresh ahi tuna into 1/3-inch slices.
Arrange the veal and tuna slices on 8 plates.
Drizzle the tuna sauce all around the veal and tuna.
Garnish with anchovies and the fried capers.