Vitello Tonnato with Capers
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Vitello Tonnato with capers
Ingredients
- Veal Fillet - 10.6 oz
- Chicken Broth - 1 qt
- Sage - 0.1 oz
- Thyme - 0.1 oz
- Garlic - 0.2 oz
- Butter - 0.4 oz
- Vegetable Oil - 0 fl oz
- Canned tuna in its own juice - 1.4 oz
- Capers - 3 pieces
- Anchovies - 1 piece
- Mayonnaise - 2.5 oz
- Dry White Wine - 0 fl oz
Step by Step guide
Step 1
Trim the meat of any membranes and sauté it in vegetable oil with saffron, thyme, rosemary, and garlic until golden brown.
Step 2
Add butter to the meat and sauté for another 5 minutes. Then add 20 ml of white wine and let it evaporate.
Step 3
Heat the broth and add the meat along with the herbs and the resulting sauce. Simmer for 5 minutes. Cover the meat with a lid and let it cool in the broth.
Step 4
Prepare the tuna sauce. Blend the tuna flesh, capers, anchovies, and 10 ml of wine together with 1/3 of the mayonnaise in a blender. Then, add the remaining mayonnaise and mix the sauce until smooth using a whisk or spatula.
Step 5
Slice the meat as thinly as possible. Arrange the sauce on a plate in separate streaks, then place the slices of meat on top. Garnish with capers.
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