Cook Along: Vitello Tonnato — The Culinary Codex

Cook Along: Vitello Tonnato

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800g veal eye of round
1 carrot
1 celery stalk
1 onion, halved
2 bay leaves
200g canned tuna in olive oil, drained
3 anchovy fillets
2 tbsp capers, plus extra for garnish
2 egg yolks
1 tbsp lemon juice
150ml extra-virgin olive oil
Salt, white pepper

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