For a more traditional vitello tonnato, steep the sliced veal in
the tonnato sauce overnight before serving.
60 ml(¼ cup) olive oil2 kgpiece of veal rump4celery stalks, coarsely chopped1onion, quartered3fresh bay leaves4sage leaves2thyme sprigs1 tbspblack peppercorns150 mldry white wineTo serve:coarsely torn basil and lemon wedgesTonnato2egg yolks2 tbsplemon juice5anchovy fillets, plus extra to serve250 ml(1 cup) extra-virgin olive oil200 gmcanned tuna in olive oil, drained1 tbspsalted capers, rinsed
Heat 2 tbsp oil in a large frying pan over high heat, add veal rump and turn often until browned (6-8 minutes), remove from pan and set aside.
Combine celery, onion, herbs, peppercorns and wine with 3 litres cold water in a large saucepan and bring to the boil over high heat. Add veal, top up with water to cover if required, reduce heat to low and simmer until veal is tender (1¼-1½ hours). Remove from heat and cool veal in liquid.
Meanwhile, for tonnato, process yolks, lemon juice and anchovies in a food processor until smooth then, with motor running, add oil in a thin, steady stream. Add half the tuna and half the capers, pulse to just combine, then fold through remaining tuna, set aside.
Heat remaining oil in a small frying pan, add remaining capers and fry over medium heat until crisp (1-2 minutes), strain through a metal sieve (discard oil), drain on absorbent paper and set aside.
Remove veal from liquid (discard liquid) and slice into 5mm-thick pieces. Arrange on a platter, spoon over tonnato, scatter with fried capers, extra anchovies and torn basil and serve with lemon wedges.