Recipe for Vitello Tonnato with Citrus by Issam Ayari

Preparation of the veal nut: open the pieces and salt for 10 minutes. Rinse and dry.

Season with an orange zest. Add salt and pepper.

Roll into a log and cook at 65° until the center reaches 58°. Place in a cooling unit to cut into medallions.

Preparation of the tuna cream: in a blender, combine the anchovy fillets, capers, tuna belly, lemon juice, and chicken broth.

Blend and mix with mayonnaise, finish with a splash of sherry, adjust the seasoning, set aside.

Dice the sun-dried tomatoes into small cubes. Grate the olives.

Chop the chives and remove the leaves from the basil.

Toast the bread cubes.

To finish, arrange the topping on the veal and sprinkle with parmesan shavings.