vitello tonnato

Delicious slices of veal coated in the most sublime mayonnaise made from tuna, anchovies and capers - Vitello Tonnato is one of Italy&#039;s greatest dishes. A wonder of taste and texture.

Vitello Tonnato

2.5 lb veal rump

anchovies ((salted))

olive oil

lemon

oz tuna ((350 grams) canned

capers

tbsp parsley ((finely chopped))

pepper

Pre-heat oven to 420ºF/215ºCSeason the veal with salt &amp; pepper. Sear the meat in a hot pan, on both sides for 1 minute. Place in the oven and cook for 10 minutes per lb.So, a 2.5lb tri-tip will take around 25-30 minutes. Check after 20 minutes and remove when the internal temp is 135ºF.

Roasting the veal (tri-tip)

Preheat oven to 350ºF/180ºCSeason the veal with salt &amp; pepper. Sear the meat on all sides in a hot pan.Place the veal into a roasting tin and roast for 13-15 minutes per lb. So, a 2.5lb veal rump would take around 30-45 minutes. Check after 30 minutes and remove when the internal temp is around 135ºF

Cover the meat and let it cool completely. Wrap in foil and refrigerate until needed.

Roasting the veal (rump)

Place the egg yolks and juice of ½ lemon in a bowl. Using a balloon whisk, whisk the yolks until well combined and creamy.Drizzle around 1tbsp olive oil into the yolks and whisk well to combine. Add another tablespoon and whisk again. Repeat this process a couple more times. The mayonnaise should start to emulsify and become thick, you can now start to drizzle the olive oil in a thin stream as you whisk until you&#039;ve used it all. Don&#039;t add the oil too quickly as the mayonnaise will split and become unsalvageable.

Drain the tuna and flake into a food processor. Add the anchovies and a little black pepper.Add 2-3 tbsp of the mayonnaise and then blend until smooth.Stir the tuna mix into the remaining mayonnaise.If the sauce is too thick, dilute with a little water. You need a thick sauce, but still a little pourable.

Take the chilled veal and using a sharp knife, slice the meat into very thin slices.

On a serving platter, spread a thin layer of tonnato sauce. Arrange the veal in a layer over the sauce. Pour over the remaining sauce to cover most of the veal.Sprinkle generously with the capers and parsley.Serve with a few lemon wedges.

Making the tonnato sauce

A modern take on the classic Italian recipe for Vitello Tonnato. Make this dish a day in advance and store it in the fridge, covered in cling film, to allow the flavours to fully develop.

beef

100 g canned tuna (in olive oil)

anchovy fillets

tsp small capers

lemon (juice)

berries

Prepare the water bath at 56 degrees Celsius.

Season the meat, roll it into a ballotine using cling film, then place it in a bag and seal it using a vacuum sealer.

Cook the meat for 1 hour. Take it out of the bag and let it cool at room temperature. When cold, unwrap the cling film and sear the meat in a hot pan (30-40 seconds on each side). Allow to rest for 10-15 minutes. Roll it again into a ballotine using cling film. Leave to rest in the fridge for minimum 3 hours.

For the sauce, blitz all ingredients using an immersion blender (or a stick blender).

To serve, thinly slice the meat and place all slices on a plate. Cover with sauce. Cover with cling film and leave to rest in the fridge over night.

Serve at room temperature.

Fantastic recipe, thank you for the detailed information!

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Top 2 vitello tonnato recipes from across the web

The most viewed vitello tonnato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vitello Tonnato

Vitello Tonnato

The most viewed vitello tonnato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine