Vitello Tonnanto
Yield 4 portions
Ingredients
- 500 gr veal roast
- 500 ml chicken or veal stock
- 50 ml white wine
- fresh herbs : thyme and baie leave
- 1 red onion, chopped in 4 large pieces
- 200 gr canned tuna
- 5 anchovy fillets
- 5 large capers and a few as garnishÂ
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 50 gr mayonnaise, homemade or shop bought
- salt and pepper
Instructions
- Pour the stock and wine into a pot just large enough to fit the veal. Add the herbs and onion, bring to the boil. Reduce heat and add the veal, bring back to a boil for a few minutes, turn the veal on all sides for 30 seconds. Turn off the heat and cover the pot and let the veal cool in its liquid for 2 hours.
- Drain the tuna, add to food processor with the anchovies, capers, olive oil, lemon juice, mayonnaise, season with salt and pepper. Blitz till creamy and uniform sauce. Add more mayonnaise or olive oil to get the consistency you prefer. (I don't like it lumpy)
- Slice the cooled veal very very thinly, layer on the plate. Add the tuna sauce, garnish with capers and serve.
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/summer/my-summery-vitello-tonnato/