ANTONIO COLAIANNIS TONNATO FOAM FOR VITELLO TONNATO

Dissolve the gelatine in the stock, purée the tuna, onion confit, anchovies, capers, and stock until very fine. Then add the mayonnaise, olive oil, lemon juice, and white balsamic vinegar, and continue blending until a smooth mixture forms.

It is essential to pass the mixture through a very fine sieve. This is crucial for achieving a smooth and uniform espuma.

Season to taste with lemon oil, chili oil, white pepper, and salt:

- Lemon oil provides freshness.
- Chili oil brings a subtle heat. 
- White pepper lends elegance.

Note: The mixture may taste slightly over-seasoned, as it loses intensity once chilled.

Finely blend in the xanthan gum until the mixture binds slightly.

Pour the mixture into a 0.5-liter whipper (siphon). Charge with 1 charger (N2O cartridge), shake vigorously, and refrigerate for at least 2 hours.