tuna sauce

Thinly sliced veal and a whipped tuna mayonnaise make a perfect pair in this traditional northern Italian dish. Serve this delicate and delightful entrée cold.

Cold Veal Roast with Tuna and Caper Sauce (Vitello Tonnato)

veal loin roast,

tbsp ml) olive oil

onion, thinly sliced

carrot, diced

celery,

(7 oz/198 g) oil-packed light tuna, drained

½ cup ml) olive oil

tbsp ml) lemon juice

tbsp ml) water

tbsp flat-leaf parsley

tbsp drained and coarsely chopped

lemon,

Salt and pepper

With the rack in the middle position, preheat the oven to 400°F (200°C).


In an ovenproof non-stick skillet over high heat, brown the roast on all sides in the oil. Season with salt and pepper. Set aside on a plate. 

In the same skillet, brown the vegetables. Place the roast in the centre of the vegetables and bake for 25 minutes or until a meat thermometer inserted into the centre of the meat reads 125°F (52°C). Set the roast aside on a plate and let rest for 10 minutes or until the internal temperature reaches 130°F (55°C). Refrigerate for 1 hour or until the meat is completely chilled. Keep the vegetables for the sauce. 


Veal

In a blender, process the vegetables, egg yolk and tuna. Add the oil, capers, lemon juice and water. Purée until smooth. Season with salt and pepper. Refrigerate for 1 hour or until completely chilled. 

Tuna and Caper Sauce

Thinly slice the veal roast. Garnish with the sauce. Top with the parsley and capers. Serve with the lemon wedges and drizzle with olive oil, if desired. 

Topping

Excellente recette, je l'ai faite pour manger les "restes" de roti de veau (cuit au four avec de la moutarde). J'ai juste rissolé les légumes pour faire la mayonnaise et c'était frais et excellent. Toute la famille a adoré!

J'adore cette recette. Belle variation sur le thème.

https://cdn.jwplayer.com/v2/media/yV0fUkVA

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