RCI-MT.001.0304.001
Vitello tonnato
So.... the person who invented this had this brilliant idea. It went something like this... I have just cooked some veal.... now... what shall I cover it in?
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of fillet of veal1 piece
- jar of mayonnaise (it's not worth making your own for this one)1 400 gram
- tin of good quality tuna in olive oil200 gram
- 1 unit
- 1 unit
- Bay leaves and a bouquet garni of mixed herbs2 unit
- jar of single cream (in reserve)1 small
Method
1
Season the veal roast generously with salt and pepper on all sides. Place it in a pot, cover with cold water, and bring to a gentle simmer over medium heat.
10 minutes
2
Poach the veal at a gentle simmer until fully cooked through and tender. Remove from the broth and allow it to cool completely to room temperature.
60 minutes
3
While the veal cools, prepare the tonnato sauce by combining canned tuna, anchovies, capers, and a generous squeeze of lemon juice in a blender or food processor. Blend until a smooth paste forms.
5 minutes
4
With the blender running, slowly drizzle in olive oil or fold in mayonnaise until the sauce reaches a creamy, smooth consistency. Season with salt, pepper, and additional lemon juice to taste.
5 minutes
5
Once the veal is fully cooled, wrap it tightly in plastic wrap and refrigerate until firm enough to slice cleanly. This will make slicing much easier and more precise.
120 minutes
6
Using a sharp carving knife or slicing machine, cut the chilled veal into very thin, even slices approximately 3–4mm thick. Arrange the slices in a single overlapping layer on a large serving platter.
5 minutes
7
Spoon the tonnato sauce evenly over the veal slices, ensuring full coverage. Cover the platter with plastic wrap and refrigerate to allow the flavors to meld together.
60 minutes
8
Before serving, garnish with capers, a squeeze of fresh lemon juice, and a light grinding of black pepper. Serve chilled as an appetizer or main course.