Veal with tuna sauce with Bimby®

To prepare the veal with tuna sauce with Bimby®, first take the meat and tie it with kitchen twine to maintain the shape 1. Sprinkle it with salt, pepper and oil 2, then massage it well 3.

Place it on a hot pan with a drizzle of oil 4; as soon as it starts to brown, turn it 5 and then add the sprigs of rosemary and the cloves of garlic 6. Brown the meat on all sides for a few minutes, then transfer everything to a baking sheet to rest.

Meanwhile, prepare the mayonnaise. Pour the apple cider vinegar 7, salt 8 and pepper into the Bimby® bowl. Close the lid 9, then place the basket on top instead of the measuring cup. Heat for 2 minutes at 100° at speed 1.

Pour in the egg 10, the yolk 11 and the mustard 12.

Close with the lid complete with measuring cup 13 and blend at speed 6 for 5 seconds 14. Open the lid and with the spatula collect all the residues remaining on the sides of the bowl towards the bottom. Close with the lid and blend for 3 minutes and 30 seconds at speed 4, pouring the oil in a thin stream directly onto the lid, around the measuring cup 15.

Collect the mixture at the bottom of the bowl with the spatula 16 and cook at 80° for 2 minutes at speed 2. Set aside your mayonnaise in a bowl with cling film in contact 17 and let it cool. At this point, pour the drained tuna 18 into the Bimby® bowl.

Also add the capers 19, the white wine 20 and the worcherstershire sauce 21. Operate for 10 seconds at speed 4.

Collect the mixture at the bottom with the spatula and add the now cooled mayonnaise 22. Blend for one minute at speed 4 until you have a smooth sauce 23. Set aside the sauce and take care of the meat. Transfer the browned round with the aromas, which will now be cold 24, into a vacuum bag.

Extract the air with the vacuum pump 25. Place the blade cover in the Bimby® bowl and add about 1.5 liters of water 26. Heat to 65° for 7 minutes at speed 1. Once ready, immerse the vacuum-packed meat 27, making sure it is completely covered with water.

Close the lid 28 and cook in vacuum mode for 2 and a half hours at 58° (to obtain a less pink and more "cooked" meat you can raise the temperature up to 62° for the same time). After the cooking time, remove the vacuum bag with tongs 29 and let the veal rest inside for about 20 minutes, then slice it thinly 30.

Transfer the veal to the plates 31, add the tuna sauce 32, the caper flowers and a few thyme leaves (or lemon balm). Your veal with tuna sauce with Bimby® is ready to be served 33!