Vitello tonnato

Vitello tonnato

Veal with tuna sauce

By
From
Encyclopedia of Food and Cookery
Serves
8

The famous and superb Italian summer dish of veal masked with a creamy tuna sauce. Serve with a green salad.

Ingredients

Quantity Ingredient
1 x 2kg boned veal leg roast, rolled and tied
6 anchovy fillets, chopped
1 onion, sliced
2 sticks celery, sliced
2 carrots, sliced
2 sprigs parsley
2 cloves
salt and freshly ground black pepper
2-3 bay leaves
250ml dry white wine, (optional)
lemon slices, to garnish

Tuna sauce

Quantity Ingredient
200g tinned tuna in oil, drained
6 anchovy fillets
1 teaspoon capers
2 tablespoons lemon juice
freshly ground black pepper
125g * mayonnaise [rid:4557]

Method

  1. With a sharp-pointed knife, make holes in surface of meat and insert pieces of anchovy. Place meat in a flameproof casserole with onion, celery, carrots, parsley, cloves, salt and pepper. Put bay leaves on top of meat. Pour in wine, if using, and sufficient water to cover meat. Bring slowly to the boil, then reduce heat, cover and simmer for 1½–2 hours. When veal is tender, remove string and allow to cool in stock.
  2. To make tuna sauce, pound tuna with anchovies, capers and lemon juice, or purée in a food processor until smooth. Season with pepper. Combine with mayonnaise. Add a little of the veal stock if sauce is too thick.
  3. Drain veal well when cold, put into an earthenware or glass bowl and cover with the tuna sauce. Cover and marinate overnight.
  4. A few hours before serving, remove veal from sauce and slice thinly. Arrange slices on a serving platter and spoon over sauce thinned with a little more veal stock or olive oil. Chill again until ready to serve. Garnish with sliced lemon.
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