Enjoy Capon Tonnato by Executive Chef Chris Albrecht of The Ryland Inn!

2 lbs. Capon Breast
3 cups white wine
1 celery stalk
1 carrot
1 small onion
2 cloves
 

7 oz. tuna in oil
6 anchovy fillets salted and rinsed
2 tbs. capers

2 egg yolks

2 lemons, 1 squeezed, 1 thinly sliced
2 cup olive oil
1 tbs. rice vinegar

 

Celery leaves

Parsley

Fried lemon slices

 

Let the meat marinate in the wine, celery, carrot, chopped onion and cloves for one day. Remove the meat from the marinade, wrap and tie tightly in a cheesecloth and place in an oval pan just large enough to hold it together. Put back in the marinade and cook slowly for about one hour. Remove from heat and let the meat cool in its cooking juice.

De-grease and filter the cooking liquid. Blend some of the liquid in a food processor with the tuna, anchovies, 1 tbs. and capers.  Add the room temp egg yolks in a blend, slowly add in about half the olive oil. Dilute the sauce with lemon juice, and vinegar, then add in the remaining oil in a steady stream till you get a velvety sauce similar to mayonnaise.

Slice the capon breast and arrange in a serving platter in the following manner: Spread a few tablespoons of the sauce on the platter. Add the capon a layer at a time, with sauce covering each layer.  Finish with the fried lemon, parsley and celery leaves.