RCI-SC.003.0015.001
Vitello tonnato
So.... the person who invented this had this brilliant idea. It went something like this... I have j
Prep15 min
Cook30 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
- lemon1 unit
- Pepper and salt1 unit
- Bay leaves and a bouquet garni of mixed herbs2 unit
- jar of single cream (in reserve)1 small
Method
1
Simmer the veal for about 15 minutes in water, with the Bay leaves and bouquet garni.
2
Remove from the water once cooked, wrap it in either clingfilm or aluminium foil and place in the fridge for 3 hours until quite cool, or preferably overnight. It is important you don't try to do this whilst the veal is even slightly warm as it will mess up the sauce.
3
Turn the mayonnaise and the tin of tuna into a blender and blend until it is a smooth paste
4
Add the juice of the lemon, a large pinch of pepper and a normal pinch of salt, and blend again.
5
The sauce should not be runny, but neither should it be too stiff. So that it becomes a pourable consistency, add a few spoonfuls of the cream.
6
Now take the cooked veal out of its wrapping and using a sharp knife slice as thin as you can possibly make them and arrange on a large serving dish. If you have a beat-basher, cover the slices of veal in foil and bash away at them until they are as thin as possible!
7
Take the sauce and pour it over the veal so that the veal becomes completely covered in the sauce. Not too thick, not too thin.
8
Decorate with capers. Grind some red pepper over the top (optional) and it is ready to serve.