Tonno vitellato (veal-style Tuna) | Antonino Cannavacciuolo

Ingredients for 4 servings

• 300 gr. Mediterranean tuna
• Soy sauce
• 100 gr. veal stock
• 15 gr. salted capers
• 1 Sorrento lemon
• 4 baby spinach leaves
• Maldon salt

For the mayonnaise

• 2 egg yolks
• Anchovy powder
• White vinegar
• 80 ml. peanut oil
• Salt

Method

Cut the tuna fillet into regular 3 cm cubes and place it in a dish with a splash of soy sauce.
Prepare the mayonnaise with the egg yolks, anchovy powder (made by desalting the salted anchovies and dehydrating them in an oven at 70°C for several hours), a drop of white vinegar, and peanut oil drizzled in slowly; season with salt. Transfer to a piping bag.
Warm the veal stock with a little soy sauce. Rinse the capers under running water to desalt, dehydrate them in an oven at 70°C for several hours, then finely chop them.
Arrange the tuna cubes in the center of a deep plate, sprinkle the caper powder around, and use the piping bag to place the anchovy mayonnaise on top of the tuna. Lightly season the surface with Maldon salt. Decorate the mayonnaise with a spinach leaf. Grate the zest of the Sorrento lemon over the plates. Heat the veal stock with the soy sauce until very hot and add it just before serving.