Italy · Italy

Vitello Tonnato (Italian Veal with Tuna Sauce)

Name: Vitello Tonnato (Italian Veal with Tuna Sauce)
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4 servings
Cuisine: Italy
Ingredients: veal loin, tied 700 g; tinned tuna in oil 200 g; egg yolks 3 pieces; lemon juice 40 ml; olive oil 80 ml; capers 20 g; anchovy fillets 4 pieces; onion, sliced 100 g; celery, sliced 80 g; carrot, sliced 80 g; fine salt 12 g

Sliced poached veal under a creamy lemon and tuna sauce.

75 minutes · 4 servings · Moderate

Vitello tonnato is Piemontese in origin, made for warm weather when cold slices suit the table better than a hot roast. The veal is poached gently rather than fried, and the tuna sauce is emulsified with lemon and oil rather than butter. Cold dishes like this have their own rules about seasoning, since nothing is corrected by the heat of the pan.

Ingredients

veal loin, tied700 g
tinned tuna in oil200 g
egg yolks3 pieces
lemon juice40 ml
olive oil80 ml
capers20 g
anchovy fillets4 pieces
onion, sliced100 g
celery, sliced80 g
carrot, sliced80 g
fine salt12 g

Directions

1
Poach the veal with onion, celery and carrot at 70C for 25 minutes to 63C internal.
the veal reaches 63C at the centre
2
Rest the veal in its broth 15 minutes, then slice it thinly.
3
Blend the tuna, yolks, anchovy, lemon and oil with strained broth, then add capers.
4
Chill the sauce 10 minutes so it sets to a pourable cream.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content