Vitello Tonnato o Vitel Toné is a typical Italian recipe, with veal and tuna, which serves as starter or first course in summer lunch. This recipe comes from the South of Italy. It is a easy recipe and the result is awesome.
Below we details the ingredients to make this recipe, which have meat and tuna souce. Ready for the surprise?
700 g veal roast
½ liter white wine
2 garlic cloves
1 stalk celery without the leaves
1 dried bay leaf
1 sprig parsley
1 sprig rosemary
Salt & pepper
For tuna sauce:
1 big egg
250ml olive oil
8 flat anchovy fillets
2 tablespoons freshly squeezed lemon juice
For the veal, in a pot put the meat with vegetables, herbs white wine and oil, and just enough water to cover the meat. Then cover the pot and bring the water to a boil until the meat is tender, around 2 hour. Remove the pot from the heat and allow the meat to cool in its broth. When the meat is quite cold, retrieve it from its broth, and put in the freezer to cool it, wrapped up with aluminum foil. Then cut it into uniformly thin slices.
For sauce, firstly put it into a food processor together egg and oil until obtain a creamy. Then drain the canned tuna, and put it into with the anchovies, olive oil, lemon juice and capers. Process until you obtain a uniformly blended sauce.
Finally, cover the meat slices with sauce, and leave in the fridge during an hour. Serve cool and it is ready. Garnish suggestions: capers, pickles or hard boiled egg.
Awesome, right? Do you want to taste it?