Siphon
Veal: 500g/1.1lbs veal leg (round or tri-tip roast)
Thyme: 1 sprig
Garlic: 1 clove, peeled
Extra virgin olive oil
Salt
Eggs: 1
Egg yolks: 3
Lemon juice: 2 tsp, fresh
Vinegar: 1 tsp
Dijon mustard: 1 tsp
Sunflower oil: 500ml/2 cups
Salt
Tuna: 250g/0.5lbs, oil-packed and jarred
Anchovies: 5 fillets, oil-packed
Capers: 1 tsp small capers, plus more for garnish
Preheat the oven to 180°C/350°F.
Heat a nonstick frying pan and grease with a drizzle of oil. Salt the veal and sear it on both sides. Add the garlic and thyme to the pan whilst searing.
Transfer the meat only to the oven and cook until the centre reaches 45/50°C/113-122°F. Reserve any cooking juices.
Make a mayonnaise with the whole egg, egg yolks, lemon juice, vinegar, mustard, sunflower oil and salt to taste.
In a blender, combine the mayonnaise with the tuna, anchovies and capers.
Transfer the sauce to the canister of a whipper siphon and charge it with nitrogen. Set it in the refrigerator to chill.
Cut the meat into thin slices and arrange them in the centre of the plate in a concentric way and alternate them with tonnato sauce.
Finish the dish with the veal juices, the capers, a drizzle of extra-virgin olive oil, sea salt and black pepper.
