Veal and tomato tonnato

1 x 1kg boneless, rolled rib of veal 1 tbsp neutral oil 2 onions, quartered Flaky sea salt & cracked pepper For the tomato tonnato 1 clove garlic, peeled 120g tuna in spring water, drained 6 salted anchovies in oil 2 tsp fish sauce 3 tsp red wine vinegar 2 tsp Dijon mustard 2 egg yolks 100g extra virgin olive oil 3 beef heart tomatoes Pinch flaky sea salt 1 tbsp small capers Salt joint liberally, leave uncovered in the fridge overnight. Bring it out 30 minutes before cooking. Heat oven to 180C fan. Use a frying pan that fits the joint snugly. Place over medium high heat. Splash oil. Meat in, fat side down, before warm. Brown for 90-12 seconds. Then brown all other sides for similar time (around 8-9 mins in total). Tuck onions underneath, rolling them in the fat. Then into oven (either in same pan if ovenproof or small roasting tin. Roast for 12 mins plus 12 mins per 500g (so for this, 36 mins). Rest for 5-10 mins, carve and season. Ensure the tomatoes are at room temperature, slice thinly, lay on a tray and season lightly with flaky salt. Set to one side.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Salt joint liberally, leave uncovered in the fridge overnight. Bring it out 30 minutes before cooking.

Step 2

Heat oven to 180C fan.

Step 3

Use a frying pan that fits the joint snugly. Place over medium high heat. Splash oil. Meat in, fat side down, before warm. Brown for 90-12 seconds. Then brown all other sides for similar time (around 8-9 mins in total). Tuck onions underneath, rolling them in the fat. Then into oven (either in same pan if ovenproof or small roasting tin. Roast for 12 mins plus 12 mins per 500g (so for this, 36 mins). Rest for 5-10 mins, carve and season.

Step 4

Ensure the tomatoes are at room temperature, slice thinly, lay on a tray and season lightly with flaky salt. Set to one side.

Step 5

For the sauce, add to a blender the garlic, tuna, anchovies, fish sauce, vinegar, mustard, egg yolks and olive oil. Whizz until smooth and silky (around 30 seconds). Decant to a bowl and refrigerate until required.

Step 6

When the meat is resting, spoon 3-4 tablespoons of the sauce onto a large platter. Lay the tomatoes on top. Sprinkle over the capers.

Step 7

Serve the meat with the tomato tonnato, plus some peppery greens and either roast potatoes or oven chips.

Step 8

There will be some sauce left over. Will last for up to 3 days if covered and refrigerated. Excellent with cold veal, used in sandwiches as a mayo, and pairs well with chicken and lamb.

Step 9

Add roast potatoes if you want