Manzo Tonnato

Ingredients

• 1 kg (2¼ lb) eye of round, tied with string
• 2 litres (8 cups) water
• 1 carrot, 1 celery stalk and 1 onion, roughly chopped
• 2 bay leaves and 6 peppercorns
• 1 tbsp salt

Tuna sauce

• 160 g (5½ oz) good tuna in olive oil, drained
• 4 anchovy fillets
• 2 tbsp capers, plus more to garnish
• 150 g (⅔ cup) mayonnaise
• Juice of ½ lemon
• 3 tbsp cooking broth, to loosen
• Lemon slices and parsley, to garnish

Steps

1. Put the water, vegetables, bay, peppercorns and salt in a pot that just fits the beef. Bring to a boil and cook for 10 minutes to flavour the broth.
2. Lower the beef in so it is fully covered. Return to a bare shimmer (about 85-90°C or 185-195°F) and poach uncovered for 50 to 60 minutes. Start checking at 40 minutes and lift the beef out when a thermometer in the centre reads 52°C (125°F); it will carry on rising to about 55°C (130°F) for pink meat.
3. Move the beef to a plate and let it cool out of the broth for 30 minutes. Reserve the broth, then chill the beef for at least 4 hours.
4. For the sauce, blend the tuna, anchovies, capers, mayonnaise and lemon juice until smooth. Thin with a few spoonfuls of cooled broth until it coats a spoon like double cream.
5. Slice the cold beef as thinly as you can against the grain; a very sharp knife helps.
6. Spread a little sauce on a platter, overlap the beef slices, then spoon more sauce over. Garnish with capers, lemon and parsley.
7. Cover and chill for 30 minutes so the flavours settle before serving.

Notes

• Serving: a summer antipasto, with crusty bread; also called vitello tonnato when made with veal.
• Make ahead: the dish is better after a night in the fridge, covered. Keeps 3 days.
• Broth: the leftover broth makes a good soup base; strain and freeze it.
• Chef's touch: take the platter out of the fridge 20 minutes before serving; cold dulls the flavour of the tuna sauce.
• Pair with: dressed arugula, or a summer tomato salad with olive oil.