Vitello Tonnato with Sprats

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by John Smith, the chef of a popular American restaurant. It's a great idea to add some sprats to the classic Italian appetizer with a tuna-based sauce. They won't dominate the flavor since they are similar to tuna, but the unmistakable familiarity of sprats will create a sense of magic for the Russian palate: on a subconscious level, diners will feel something dear in the dish.

Ingredients

Veal Fillet - 10.6 oz
Canned tuna in its own juice - 10.6 oz
Mayonnaise - 5.3 oz
Sprats - 3.5 oz
Capers - 0.5 oz
Olive Oil - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the veal into 2–3 millimeter thick pieces, add garlic and rosemary to the oil, and sauté the meat until it reaches medium well.

Step 2

Combine the tuna, sprats, homemade mayonnaise, capers, olive oil, salt, and pepper, and blend until smooth. The dressing should have a creamy consistency; if the tuna is not juicy enough, you can add a little filtered water.

Step 3

Arrange the meat on a plate, similar to carpaccio, then generously drizzle with sauce, a bit of olive oil, and a touch of freshly ground pepper. On top, add the garlic and rosemary that were used to sauté the meat.