vitello tonnato sauce

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 sauce

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: savoury sauces

Cuisine: Italian

Ingredients Method

Ingredients

  

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• 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
• 0.5 lemon juiced

Method

 

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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