Vitello Tonnato

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The combination of meat and fish in one dish may seem strange and overly avant-garde at first glance. One of the most famous dishes that effortlessly combines them is the Italian appetizer vitello tonnato, which is veal served with tuna sauce. Here, the flesh of canned tuna acts as a seasoning, adding the perfect flavor accent to the somewhat bland meat. The same sauce works well with pounded thin slices of boiled turkey or chicken breast, and if you want to completely skip the meat component, it pairs wonderfully with cauliflower carpaccio or finely shaved zucchini.

Ingredients

Coarse Salt - 1½ spoons
Celery stalk - 1 piece
Onion - 1 head
Carrot - 2 pieces
Chopped Sage Leaves - 2 pieces
Bay leaf - 3 pieces
Green peppercorns - 12 pieces
Clove - 6 pieces
Rosemary - 1 stalk
Veal Tenderloin - 31.7 oz
Whole egg - 2 pieces
Dijon Mustard - 2 spoons
Olive Oil - 11 fl oz
Canned cod liver - 7.1 oz
Capers - 3 spoons
Meyer Lemon Juice - 2 spoons
Anchovy fillet - 5 pieces
Ground Black Pepper - to taste
Parsley - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients

Step 2

Cut the celery in half.

Step 3

Also, slice the carrot.

Step 4

Combine coarse salt, black peppercorns, cloves, bay leaves, sage, halved carrots and celery, and rosemary in a pot, then pour in one and a half liters of water.

Step 5

Bring to a boil, add the meat, and simmer gently for 40 minutes.

Step 6

Separate the egg whites from the yolks. Whisk the mustard with the yolks continuously, gradually adding about 260 ml of olive oil a teaspoon at a time, until the sauce becomes thick and glossy.

Step 7

In a separate bowl, mix the remaining oil, tuna, chopped capers, lemon juice, and minced anchovies. Whisk together to create a sauce, season with pepper, and combine with the egg mixture.