Vitello tonnato
10 servings
60 minutes
The combination of meat and fish in one dish seems strange and too avant-garde only at first glance. One of the most famous dishes in which they are combined easily and casually is the Italian appetizer vitello tonnato, that is, veal with tuna sauce. Here, the pulp of canned tuna plays the role of a spice, adding the right flavor accent to the bland meat. The same sauce will work well with thinly beaten slices of boiled turkey or chicken breast, and if you want to do without the meat component altogether , then with cauliflower carpaccio or thinly sliced zucchini.
1
Prepare the necessary ingredients
2
Cut the celery in half.
- Celery stalk: 1 piece
3
Also cut the carrot.
- Carrot: 2 pieces
4
Mix large salt, black peppercorns, cloves, bay leaves, sage, halved carrots and celery, and rosemary in a pot and pour in one and a half liters of water.
- Coarse salt: 1.5 tablespoon
- Black peppercorns: 12 pieces
- Carnation: 6 pieces
- Bay leaf: 3 pieces
- Sage leaves: 2 pieces
- Rosemary: 1 stem
5
Bring to a boil, add meat, and simmer for 40 minutes.
- Veal tenderloin: 900 g
6
Separate the whites from the yolks. Whisk the mustard with the yolks, continuously adding about 260 ml of olive oil by the teaspoon until the sauce becomes thick and glossy.
- Dijon mustard: 2 teaspoons
- Egg yolk: 2 pieces
- Extra virgin olive oil: 330 ml
7
Mix the remaining oil, tuna, chopped capers, lemon juice, and minced anchovies separately. Whisk into a sauce, season with pepper, and combine with the egg mixture.
- Extra virgin olive oil: 330 ml
- Canned tuna: 200 g
- Capers: 3 tablespoons
- Lemon juice: 2 teaspoons
- Anchovy fillet: 5 piece
- Ground black pepper: to taste
- Egg yolk: 2 pieces
8
Slice the meat thinly and place it on a plate.
9
Pour with sauce.
- Extra virgin olive oil: 330 ml
10
Garnish with sliced carrots and parsley leaves.
- Carrot: 2 pieces
- Parsley: to taste