Vitello Tonnato for Renate – without Eggs

Put the veal together with the vegetables in boiling water and cook for about an hour: it should still be slightly pink inside when you cut it open. Remove and sprinkle with vinegar while still hot. Leave to cool.

For the sauce:

Chop the tuna, together with the capers and the sour cream, crush it precisely.

Beat curd and olive oil with a whisk, mix well with the tuna puree, season with juice of one lemon and salt.

Cut the veal into fine slices. Arrange on a serving platter and baste with the sauce.

Garnish with capers and lemon slices if desired.

Tip: Do you know purple carrots? They are an old, very aromatic variety – why not use them for a change!

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