This is perhaps the most delicate carpaccio. The veal, combined with the outstanding flavour of tuna and anchiovies originates from Piedmont in Italy and is my absolute favourite. Serve at room temperature rather than fridge-cold to show of the softness of the veal slices in this twist on a surf ’n’ turf.
- Yield: 4 Servings
- 300 g/10 oz veal escalope
- 1 x 200-g (6-oz /6½-oz) can of skipjack tuna, drained
- 2 anchovy fillets canned in olive oil, drained
- 3 tbsp mayonnaise, plus extra for garnish
- 1 tsp white balsamic vinegar
- handful of flat-leaf parsley
- 1 tbsp capers, plus extra for garnish
- 50 g/2 oz rocket (arugula) leaves
- vegetable oil, for frying
- extra virgin olive oil, for drizzling
- salt and pepper
- Preheat the oven to 90°C/200°F/Gas Mark ¼.
- Season the veal escalope with salt and pepper. Heat 2 tablespoons of vegetable oil in an ovenproof frying pan (skillet) over a high heat and sear the veal escalope for 2 minutes on each side. Transfer the pan to the oven and cook the veal for 20–30 minutes. Test the temperature of the meat with a probe:
- when the core temperature reaches around 57°C/135°F the veal is perfectly cooked. Remove the meat from the oven, let it cool to room temperature and then cut it into very thin slices.
- Put the tuna, anchovy fillets, mayonnaise, white balsamic vinegar, parsley and 1 tablespoon of capers in a food processor and blend until smooth. Taste and season with salt and pepper.
- To serve, spread a spoonful of tuna mayonnaise on each plate. Arrange the veal slices on top and spoon over more mayonnaise. Garnish with rocket (arugula) leaves and capers and drizzle with extra virgin olive oil,