📝 About This Recipe
A refined evolution of the Piedmontese classic, this modern interpretation elevates the traditional cold-sliced veal into a masterpiece of texture and temperature. We utilize the sous-vide method to achieve a perfect, edge-to-edge rose hue, paired with a siphoned tuna mousse that is as light as air. This dish balances the deep umami of Mediterranean tuna and salted capers with the delicate, milky sweetness of premium Dutch veal.
🥗 Ingredients
The Veal
- 600 grams Veal Eye of Round (trimmed of all silver skin)
- 3 sprigs Fresh Thyme
- 30 grams Unsalted Butter (cold)
- to taste Flaky Sea Salt (Maldon preferred)
Tuna Mousse (Siphon)
- 150 grams Tuna in Olive Oil (high-quality ventresca, drained)
- 4 pieces Salted Anchovy Fillets (rinsed)
- 1 tablespoon Capers in Salt (soaked and drained)
- 2 Egg Yolks (pasteurized)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 150 ml Grapeseed Oil (neutral flavor)
- 50 ml Heavy Cream (to adjust consistency)
Garnish & Textures
- 2 tablespoons Nonpareil Capers (patted dry for frying)
- 4 pieces Cucuncio (Caper Berries) (sliced thinly)
- 2 pieces Radish (shaved into ice water)
- 1 handful Micro-Arugula (for freshness)
- 2 tablespoons Extra Virgin Olive Oil (premium monocultivar)
👨🍳 Instructions
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1
Season the veal eye of round generously with salt. Place it in a vacuum bag with the thyme sprigs and cold butter, then seal at high pressure.
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2
Preheat a sous-vide water bath to 54°C (129°F). Submerge the veal and cook for 3 hours to achieve a perfect medium-rare, buttery texture.
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3
While the veal cooks, prepare the tuna base. In a high-speed blender, combine the drained tuna, anchovies, capers, and lemon juice. Blend until smooth.
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4
With the blender running on low, slowly emulsify the egg yolks and then the grapeseed oil in a thin stream until a thick, mayonnaise-like consistency forms.
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5
Fold in the heavy cream. Pass the entire mixture through a fine-mesh chinois to ensure there are no particles that could clog the siphon.
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6
Pour the mixture into a 0.5L iSi Siphon. Charge with one N2O cartridge, shake vigorously, and refrigerate for at least 1 hour.
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7
Heat a small amount of neutral oil in a pan. Fry the nonpareil capers for 30-45 seconds until they 'bloom' like flowers and become crispy. Drain on paper towels.
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8
Once the veal is done, remove it from the bag and pat it extremely dry. In a scorching hot cast-iron pan, sear the meat for only 30 seconds per side to create a light crust without cooking the interior.
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9
Let the veal rest in the freezer for 15 minutes. This firms up the muscle fibers, allowing you to slice it into paper-thin, translucent rounds.
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10
Using an electric slicer or a very sharp carving knife, slice the veal into 2mm thick discs.
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11
To plate, drape the veal slices in a circular overlapping pattern (carpaccio style) on a chilled flat plate.
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12
Dispense 5-6 airy clouds of the tuna mousse from the siphon onto the veal. Garnish with fried capers, sliced caper berries, shaved radish, and micro-arugula.
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13
Finish with a final drizzle of premium olive oil and a few flakes of sea salt. Serve immediately.
💡 Chef's Tips
Always use 'Ventresca' (tuna belly) for the sauce; its higher fat content creates a much silkier emulsion. If you don't have a siphon, you can fold whipped cream into the tuna mayonnaise to achieve a similar 'mousse' effect. Ensure the veal is completely cold before slicing; otherwise, the delicate meat will tear rather than cut cleanly. Never skip passing the sauce through a fine-mesh sieve; the elegance of this dish relies entirely on the smoothness of the sauce. Avoid over-searing the veal; the goal is a golden exterior with an interior that remains uniformly pink.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine such as a Roero Arneis or a Gavi di Gavi. Serve with a side of warm, salt-crusted focaccia to scoop up the extra tuna mousse. A glass of Franciacorta or dry Champagne provides a beautiful effervescent contrast to the rich sauce. This dish is best served as a 'Primo Piatto' or an elegant starter during a summer multi-course dinner.