- 2 large pastured egg yolks
- 5 ounces best-quality line-caught tuna in oil, we used Ortiz brand Ventresca del Norte
- 2 best-quality anchovy filets in oil
- 1½ tablespoons capers in brine, rinsed
- 2 teaspoons white wine vinegar
- 2 teaspoons lemon zest + 2 teaspoons freshly squeezed lemon juice
- ¾ cup Reserve Jean Reno Olive Oil - Black Fruity
- ¼ cup + 3 tablespoons avocado oil, divided use
- ½ Veal Striploin, Boneless (about 1.75lbs), silverskin trimmed
- Sea salt and freshly ground black pepper
- ½ teaspoon balsamic vinegar
- Lemon wedges, for serving, optional
- 2 cups baby arugula
- Make the sauce: To the bowl of a food processor, add egg yolks, tuna, anchovies, capers, vinegar, lemon zest, lemon juice. Process until completely smooth. With the processor running, slowly drizzle in olive oil and ¼ cup avocado oil to form a thick mayonnaise. Taste for seasoning and add salt and/or pepper, as needed. Remove sauce to a bowl, cover, and chill completely.
- Remove the veal from the refrigerator 20 minutes before you start cooking. Preheat oven to 375 degrees F. Heat 2 tablespoons avocado oil in a large oven-proof skillet over medium-high heat; season both sides of the striploin with salt and pepper. Sear veal until nicely browned all over, about 2 minutes per side. Place in the oven and cook until the internal temperature of the veal registers 125 degrees F on an instant read thermometer, about 7-10 minutes. Remove from the oven and cool completely. Wrap the veal tightly in plastic wrap, twist and secure the ends. Refrigerate until fully chilled and firm, at least 2 hours but up to overnight.>
- To plate: In a medium bowl, whisk together remaining tablespoon of avocado oil and balsamic vinegar; add arugula and toss to coat. Remove chilled veal from the plastic wrap and using a sharp slicing knife, cut into thin slices. Spread a generous amount of the sauce onto a large platter and arrange veal slices and arugula on top. Season with pepper, serve with lemon wedges, if using.
Recipe tips: For easy summer entertaining, complete steps 1-2 one day ahead and plate when ready to serve. Vitello tonnato pairs well with chilled Gavi or dry Rose.