Vitello Tonnato modern - with green asparagus, tuna sashimi & samphire

Ingredients for 4-6 people

Preparation time: approx. 2.5 hours (sous-vide)

Portions: 4

🥩 Ingredients - veal & asparagus

• 900 g veal topside or walnut

• 2 tbsp olive oil

• 4 sprigs of fresh thyme

• 1 bunch of mini green asparagus

• 1 tbsp vegetable oil

• Salt & black pepper

🐟 Ingredients - Tuna cream & decoration

• 1 egg yolk

• 1 tsp mustard

• 150 ml rapeseed oil

• 1 tin of tuna (high quality, drained)

• 8 capers

• 12 caper apples

• 40 g fresh tuna (sashimi quality), cut into cubes

• 1 squeeze of lemon juice

• 1 tbsp dry vermouth (optional)

• Sea samphire, briefly blanched or raw

• Fresh microgreens or young herbs

Preparation

1. cooking veal sous-vide

Vacuum-seal the meat with olive oil and thyme. Cook in a water bath at Cook at 62 °C for approx. 2.5 hours. Then leave to cool and cut into very thin slices - ideally using a slicer.

2. prepare the tuna cream

Place the egg yolk, mustard and lemon juice in a tall blender jug, then gradually pour in the rapeseed oil while blending vigorously until you have a creamy emulsion.

Then add the canned tuna, capers and optionally the vermouth and puree everything finely. Season to taste with salt and pepper.

The cream should remain velvety - not too firm.

3. roast green asparagus

Snap the ends off the asparagus, then sauté in hot vegetable oil - 1 to 2 minutes is enough. Season with salt only.

4. dressing

Spread the tuna cream on a plate and arrange the veal on top.

Add the fried asparagus and tuna cubes - if you like, dip the cubes briefly in soy sauce or ponzu.

Decorate with caper apples, samphire and microgreens - your modern version of Vitello Tonnato is ready.

Why you'll love this recipe:

• Sous-vide cooked meat - perfectly tender & stress-free preparation

• Homemade tuna cream - creamy, fresh, without industrial mayo

• Fine decoration with sashimi, asparagus and samphire - a feast for the eyes

• Ideal as a sophisticated starter or light summer main course