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Cold Veal with Tuna Sauce - Vitello tonnato Recipe
Flavors of Italy
Cooking time: About 1 3/4 hours
Total time: 1hr to 2hr
Preparation time: 10 minutesCooking time: About 1 3/4 hours
Difficulty: Easy
Chef's Note
This dish consists of thin slices of roasted or braised veal, served cold with a creamy sauce or mayonnaise containing tuna, capers, anchovies and lemon.
Ingredients
Ingredients for 4 servings
- 1 Veal rump roast
- 300 g (10 oz.) canned Tuna in oil
- 100 g (3 1/2 oz.) desalted Anchovy fillets
- 125 ml (1/2 cup) small white onions, thinly sliced
- 125 ml (1/2 cup) white wine
- 125 ml (1/2 cup) veal stock
- 2 lemons, peeled and cut into 8 wedges each
- 1 tbsp. capers
- 1 egg yolk
- 1 big tbsp. Dijon mustard
- Juice of half a lemon
- 1 bouquet garni
- Olive oil
- Salt and pepper
Method
- in a large pot, cook the onions in a little oil over low heat until translucent but not browned; remove and set aside;
- in the same pan, brown the veal on all sides, return the onions to the pan; add the tuna, anchovies, lemons and bouquet garni; season with salt and pepper; add the white wine and veal stock; cover and simmer over low heat for 1 1/2 hours. Depending on the size of the roast, you may need to add more liquid (equal parts wine and veal stock). When the veal is cooked, remove the pot from the heat and let everything cool;
- when the veal is cold, remove it from the sauce; slice thinly and set aside;
- put the sauce into an electric blender to make a smooth purée;
- make the mayonnaise: whisk the egg yolk and mustard; gradually drizzle in the olive oil, whisking constantly to achieve the desired consistency; add the puréed sauce, capers and lemon juice and serve as an accompaniment to the veal.
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