Vitello Tonnato (sliced veal antipasto)

Method

1. For the tonnato sauce, put the egg yolk, vinegar, anchovies, capers, mustard, tuna and lemon zest in a food processor, then blend until smooth. With the motor running, very slowly pour in both the oils to form a smooth sauce with a loose mayonnaise consistency. Taste and season, adding the lemon juice and black pepper (anchovies and capers are quite salty, but you might need to add a pinch of salt). Set aside. 
2. Heat a little olive oil in a large frying pan, then add the veal escalopes and fry on a high heat for 1-2 minutes on each side. Remove to a lipped baking tray and season well. Set aside to rest.
3. When ready to serve, slice the veal into thin strips. Arrange on a platter (or divide among 6 plates) with the chicory, rocket and parsley, then drizzle over the tonnato sauce. Scatter the salad with a few extra capers, parmesan shavings and ground black pepper and serve straightaway.