1 veal loin
1lbpee wee potatoes, mixed color
¼ cup white onion, sliced
1 cup vegetable broth
2 tbspolive oil
2 egg yolks
1 cup olive oil
½ cup canned tuna
¼ cup capers
1tbsp red wine vinegar
1 sprig rosemary
1 bunch thyme
Salt and pepper
Season the veal liberally with salt and pepper. Get a cast iron pan smoking pot, add a splash of cooking oil and sear the veal on all sides. Once seared, rest for 10 minutes, then place in the fridge to cool for 30 minutes. Once cooled, use plastic wrap to form a cylinder, wrap tightly and freeze.
For the squid ink sauce, place squid ink, vegetable broth, sliced onion and ¼ cup of sliced potatoes into a pot over medium heat. Bring to a boil and simmer for 10 minutes, then blend in vitamix, adding 1 tsp of butter and 2 tbsp olive oil. Season with salt, chill and reserve.
For the potatoes, add to a pot of water with thyme and rosemary, cover with water and bring to a boil, simmer for 10 minutes. Remove the potatoes and cool. Once cooled, use a smoking gun to apply cold smoke to potatoes for 5 minutes.
For the tonnato, add canned tuna, capers, red wine vinegar, anchovies, egg yolks and a splash of water into a food processor, blend on high, and once an emulsion forms, slowly pour in the olive oil.
To serve, thinly slice the veal and potatoes, drizzle the squid ink sauce around the plate and using a squeeze bottle place dots of the tonnato around the dish. Season the veal and potatoes on the plate with a nice finishing olive oil and smoked sea salt.