Vitello Tonnato Appetizer

Description

Vitello Tonnato is a classic Italian dish made with thinly sliced veal, served cold and topped with a creamy tuna sauce. This flavorful appetizer is perfect for special occasions or as a delightful starter at any gathering.

Ingredients

• Veal Tenderloin - 21.2 oz
• Campbell's Beef Broth - 1 qt
• Canned tuna in its own juice - 7.1 oz
• Whole egg - 2 pieces
• Dijon Mustard - 1 tablespoon
• Champagne Vinegar - 0 fl oz
• Olive Oil - 5 fl oz
• Anchovies - 0.9 oz
• Lemon - to taste
• Garlic - to taste
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the cleaned veal tenderloin, free of membranes, into equal pieces about 15 cm long and wrap them in plastic wrap like sausages. Submerge the sausages in hot beef broth and cook for about 2 hours.

Step 2

In a bowl, whisk the egg yolks with mustard and gradually add olive oil while continuously whisking the mixture. Add vinegar, salt, pepper, and a bit of crushed garlic if desired. In a blender, combine the resulting mayonnaise with a small amount of broth, anchovies, and canned tuna until you achieve a smooth sauce. Season it with lemon juice if you want to give the sauce a livelier flavor.

Step 3

Chill the veal, slice it thinly, and pour the sauce over it. Cover with plastic wrap, let it rest for about 30 minutes, and serve as a cold appetizer.

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