Vitello Tonnato - Italian Recipe

Vitello Tonnato

🌍 Italian, Piedmont Difficulty: ●●●○○

A Piedmontese dish of poached veal under tuna sauce that must be served dead cold. The veal is poached gently enough that the slices stay pale and tender. The sauce should coat each slice in a thin, clinging layer, never pooling on the plate.

Ingredients

• 600g veal loin, rolled and tied
• 200g canned tuna in oil
• 4 anchovy fillets
• 3 tbsp capers
• 150ml mayonnaise
• 1 lemon, juiced
• 1 carrot, 1 celery stalk, 1 onion (for poaching)

Method

1. Poaching — Poach veal in salted water with carrot, celery, onion, 45 min.
2. Cooling — Cool completely; slice thin.
3. Blending — Blend tuna, anchovies, 2 tbsp capers, mayonnaise, lemon juice until smooth.
4. Spreading — Spread sauce over veal; garnish with remaining capers.

Tags: veal loin, canned tuna in oil, anchovy fillets, capers, mayonnaise · Source: Brittani's Almanac