Cold veal tonnato
3 servings
20 minutes
Cold veal tonnato is an exquisite dish with Italian roots that harmoniously combines tender meat and a rich sauce. This culinary masterpiece hails from Piedmont, where the tuna and anchovy-based tonnato sauce became the region's hallmark. The veal, cooked to tenderness and sliced into thin medallions, absorbs the tangy flavor of tonnato, creating a remarkable balance of textures and aromas. Arugula adds a fresh note while pink pepper contributes a light spicy kick. This dish is perfect for a summer dinner or elegant appetizer, revealing the richness of Mediterranean flavors. Served chilled, it maintains its sophistication and highlights the subtle nuances of the ingredients, making each bite truly a gastronomic delight.
1
Boil the veal for one to two hours, then cool it down.
- Veal tenderloin: 260 g
2
Mix lemon juice with chicken broth in a bowl. In a blender, combine capers, anchovies, and tuna. Then add the yolks to the blender, pour in vegetable oil in a thin stream while the blender is running, then add the lemon juice mixed with broth and blend again.
- Lemon juice: 14 ml
- Chicken broth: 50 ml
- Capers: 30 g
- Anchovies: 20 g
- Canned tuna in brine: 120 g
- Egg yolk: 4 pieces
- Vegetable oil: 400 ml
3
Cut the veal into medallions 4 mm thick and place them on a plate.
- Veal tenderloin: 260 g
4
Pour sauce over the entire surface of the meat, sprinkle arugula leaves chaotically, and sprinkle with pink pepper.
- Rocket (arugula): 10 g
- Pink peppercorns: 2 g
