Vitello tonnato

Vitello tonnato

By
From
The Margaret Fulton Cookbook
Serves
8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
6 anchovy fillets
2 kg leg of veal, boned and rolled
1 onion, sliced
2 stalks celery, sliced
2 carrots, sliced
2 sprigs parsley
2 whole cloves
salt and freshly ground black pepper
2-3 bay leaves
1 cup dry white wine, (optional)
lemon slices

Tuna sauce:

Quantity Ingredient
1/2 cup mayonnaise
200 g can tuna in oil
6 anchovy fillets
1 teaspoon capers
2 tablespoons lemon juice
freshly ground black pepper

Method

  1. Cut the anchovy fillets into small pieces. With a sharp pointed knife, make holes in the surface of the meat and insert the anchovy pieces. Place the meat in a flameproof casserole with the onion, celery, carrots, parsley and cloves. Season with salt and pepper. Put the bay leaves on top.
  2. Pour in the wine and sufficient water to cover the meat. Bring slowly to the boil, cover and simmer very gently for 1 1/2–2 hours. When the veal is tender, allow to cool in the stock. Drain and reserve the stock. Remove the string and place the veal in a ceramic, glass or stainless steel bowl. Cover with the tuna sauce and marinate overnight in the refrigerator.
  3. A few hours before serving, remove the veal from the sauce and slice thinly. Arrange the slices on a serving platter and spoon over the sauce, thinned with a little of the reserved veal stock. Chill again until ready to serve. Garnish with sliced lemon.
  4. Tuna sauce: Make a thick mayonnaise. Pound the tuna with the anchovy fillets, capers and lemon juice until smooth. Season with the black pepper. Combine with the mayonnaise in a blender, adding a little of the veal stock if the sauce is too thick.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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