vitello tonnato

Vitello Tonnato is probably the most subtle and elegant appetiser I have come across and definitely a great Italian kitchen classic. The smooth tuna sauce enhances the delicate flavour of the veal and the capers add a slightly sour tangy element to the dish. It can be made a couple of days beforehand and keeps well for up to 5-6 days in the refrigerator. If you don’t have time to cook the veal, you can probably buy some thinly sliced from your local delicatessen.

vitello tonnato

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: entrées

Cuisine: Italian

Ingredients Method

Ingredients

  

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the veal

• 800 g veal from the hip
• 250 g celeriac chopped
• 3 clove
• 2 carrot chopped
• 2 onion quartered
• 1 clove garlic cut in half
• 1 bay leaf
• salt
• pepper freshly ground

the sauce

• 125 ml olive oil extra virgin
• 125 g tinned tuna in brine not oil
• 50 ml veal stock
• 2 teaspoons marjoram fresh
• 1 teaspoon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon caper
• 3 anchovy fillet
• 1 egg yolk
• 1/2 lemon juiced

Method

 

veal

1. Place the veal in a pot and surround it with all of the vegetables. Add the bay leaf and cloves and season with salt and freshly ground black pepper. Cover with water and bring to the boil. Reduce the heat to low and simmer gently for 60 minutes and allow it to cool in the stock.

sauce

1. Mix the egg yolk, mustard, vinegar, oil and pepper to a mayonnaise.
2. Drain the tuna. In a fresh bowel, add the tuna, anchovies, veal stock and purée with a hand blender.
3. Add the mayonnaise and season to taste with salt, pepper and lemon juice.
4. Serve the cooked veal very thinly sliced and cover it with a covered a thin layer of the sauce. Garnish with capers and a sprinkle of marjoram.

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