HomeRecipesVitello Tonnato (Veal with Tuna-Caper Sauce)
Vitello Tonnato (Veal with Tuna-Caper Sauce)
80 minutes
4 servings
Tuna in Olive Oil 160gr
Ingredients
Veal shoulder or veal silverside 600g
Stalk celery 1
Medium onion 1
Carrrot 1
Dry White wine 1 glass
Salt to taste
Rio Mare Tuna in Olive Oil 2 x 240g cans
Egg yolks 2
Anchovy fillets in oil 4 fillets
Well-drained capers pickled in vinegar 1 Tbsp
Olive oil 280g
Lemon juice 1/2 lemon
Salt to taste
Pepe to taste
Process
1. Bring 2 litres of water to the boil. Add the cleaned vegetables cut into large pieces, the meat and wine, and season with salt. Cook for about one and a half hours, then let cool in the stock.
2. Combine the egg yolks, a pinch of salt and pepper, and a few drops of lemon juice in a bowl or food processor and blend together, first slowly and then more briskly, gradually drizzling in the olive oil. When the sauce begins to emulsify, add the remainder of the lemon juice a little at a time. If the mayonnaise ‘curdles’, place an egg yolk in a clean bowl, whisk vigorously and gradually start adding the curdled mayonnaise, a little at a time. (If you’re pressed for time use 250g ready-made mayonnaise). When the mayonnaise is ready, add the tuna, anchovies and capers and blend the ingredients for a minute to obtain a smooth, creamy sauce.
3. If a smoother tuna sauce is desired, add a few spoons of the cold stock in which the meat was cooked. You can also make the sauce lighter by adding a few pieces of the cooked vegetables from the stock; in this case, re-blend all the ingredients.
4. Drain and thinly slice the cooled meat. Arrange the slices on a platter. Top with the sauce, leave to absorb the flavours for at least an hour in a cool place, and serve.
