Vitello tonnato with sprats
3 servings
20 minutes
Alexey Kanevsky, chef of the Smoke BBQ restaurant, shared the recipe with us. It's great to add some sprats to the classic Italian appetizer with a tuna-based sauce. They won't dominate, because the fish are similar in taste , but due to the unconditional recognizability of sprats, magic will be born for a Russian person: on a subconscious level, he will feel something familiar in the dish.
1
Slice the veal into 2-3 millimeter thick slices, add garlic and rosemary to the oil, and fry the meat to medium well.
- Veal fillet: 300 g
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
2
Combine tuna, sprats, homemade mayonnaise, capers, olive oil, salt and pepper and blend. The dressing should have a creamy consistency: if the tuna is not juicy enough for this, you can add a little filtered water.
- Canned tuna in brine: 300 g
- Sprats in oil: 100 g
- Homemade mayonnaise: 150 g
- Capers: 15 g
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Place the meat on a plate like carpaccio, then generously spread the sauce, add a bit of olive oil, a pinch of freshly ground pepper, and top with garlic and rosemary used to sauté the meat.
- Veal fillet: 300 g
- Olive oil: to taste
- Ground black pepper: to taste
