Vitello Tonnato
There seems to be a particular nostalgia to vitello tonnato that evokes a specific time and place for many people. Note that this dish is best prepared a day in advance to allow the liquid to set on the thin slices of veal.
Ingredients 18
Veal
1 tbsp olive oil, for browning veal
1 kg boneless veal loin
1 onion, large, diced
2 stalks celery, diced
1 carrot, large, peeled, diced
4 garlic cloves, sliced
200 ml white wine
2 tbsp white wine vinegar
1 l veal stock
Tuna Mayonnaise
2 egg yolks, large
3 anchovy fillets, finely chopped
1 tbsp Dijon mustard
1⁄2 lemon, juiced
75 ml extra-virgin olive oil
1⁄2 tbsp salted capers, rinsed and drained
250 g tuna in oil, tinned, broken up
salt, to season
Fried Capers
1 tbsp olive oil, for frying capers
1 tbsp salted capers, rinsed and dried
To Serve
salt and cracked black pepper, to season
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Method 7
To Cook The Veal
Heat the in a heavy-based saucepan over medium heat. Add the and cook for 4–5 minutes, turning frequently to brown on all sides. Remove the veal from the pan and set aside.
Add the , , and to the saucepan and cook for about 5 minutes, or until soft. Add the and and cook until the liquid is reduced by half. Add the and return the to the saucepan. Reduce heat to low and poach for 15 minutes, turning often. Remove the veal and set aside to cool slightly before wrapping tightly in plastic wrap and transferring to the fridge to cool completely.
Continue cooking the poaching liquid for about 30 minutes, until the liquid has reduced by three-quarters (to yield approx. 250 ml/8½ fl oz/1 cup). Once the liquid has reduced, strain and set aside to cool.
Once the meat has completely cooled, remove from the fridge and slice very thinly. Spoon a little of the reduced poaching liquid over the base of a deep platter. Arrange the on the platter and top with 4 tablespoons of the reduced poaching liquid. Repeat layering with remaining veal and sauce. Refrigerate for 4 hours to allow the sliced veal to set.
To Prepare The Tuna Mayonnaise
Ahead of serving, make the tuna mayonnaise. Place the , , , , half the , and a pinch of salt in a large bowl. Using a stick blender, blend the mixture, slowly adding the remaining olive oil, until the sauce becomes the texture of mayonnaise. Once emulsified, add the and blend until smooth. Place the sauce in an airtight container and keep in the fridge until ready to serve.
To Make The Fried Capers And Serve
Heat the in a frying pan over a medium-high heat. Once hot, add the and fry until golden and crispy, about 2–3 minutes. Using a slotted spoon, transfer to paper towel to drain, then finely chop.
To serve, top the with tuna mayonnaise, crispy , and to taste.
