Warm vitello tonnato salad with potatoes and capers

Ingredients

For 1 serving

• Veal top round120 g
• Canned tuna in water40 g
• Greek yogurt 2%50 g
• Mayonnaise8 g
• Capers8 g
• Potatoes200 g
• Arugula40 g
• Lemon juice1 tablespoon
• Extra virgin olive oil4 g
• Saltto taste

Contains: lactose, eggs, fish, mustard,

In season: June – September

Method

1. Bring a pan of water to the boil. Peel the potatoes and slice them about half a centimetre thick; when the water boils, salt it and cook them for 12 minutes, until tender but intact; drain carefully.
2. Meanwhile, pat the veal topside dry and salt it. Heat the oil in a frying pan over medium-high heat and cook the veal for 4 minutes per side, until browned outside and pink inside.
3. Let it rest for 5 minutes on a board so the juices settle, then slice it very thinly.
4. Make the sauce: blend the drained tuna with the Greek yoghurt, mayonnaise, half the capers and the lemon juice until smooth and velvety.
5. Arrange the washed rocket, warm potatoes and veal on the plate, coat with the tuna sauce and finish with the remaining capers.