With its sun, surf and temperature climate, Western Australia's South West Region is perfectly suited to growing a diverse range of produce. Try Matt Moran's fresh White Rocks Vitello Tonnato.
Cook the quail eggs in a saucepan of boiling water until soft-boiled (2 ½ minutes), drain, refresh in iced water, then peel and refrigerate until required. Just before serving, halve the quail eggs.
To prepare the tuna mayonnaise, combine the egg yolks, mustard and vinegar in a jug and start blitzing with a hand blender. Very slowly, start to add the oil, blitzing continuously. When it has started to turn pale and creamy, add the oil a little faster and blitz until thick. Add half the tuna, capers, anchovies and lemon juice and blitz again to combine (you can either puree the tuna completely or leave it a little chunky, according to your preference), then thin down with a tablespoon or two of hot water, adding more if necessary, until the consistency is slightly thinner than a mayonnaise. Season to taste with sea salt and freshly ground black pepper and refrigerate until required.
Heat the oil in a frying pan and season the veal with sea salt and freshly ground black pepper. When the oil is hot, add veal to pan and cook until browned and caramelised all over (10-15 minutes). Add half the butter to the pan and when it starts to brown, spoon the butter over the veal to baste for about 1 minute. Cover with a lid or a piece of foil and set aside to rest for about 15-20 minutes.
Just before serving, heat the remaining butter in a small pan over medium-high heat, add capers and fry until crisp (1 minute, be careful they will spit), then drain on paper towel.
When ready to serve, slice the veal across the grain into 5mm slices and fan around a large plate. Pour the tuna mayonnaise over the centre and garnish with the remaining tuna, lemon segments, anchovies, quail eggs, baby rocket leaves and a drizzle of extra-virgin olive oil.
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