:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/47YOU_-clJXRvVizieFd/a948c63a4bcc52fb061ee79facf2c7.jpeg "Italian Veal Tuna Caper Sauce Vitello Tonato")
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Italian Veal Tuna Caper Sauce Vitello Tonato
Vitello Tonnato is a delicious veal dish topped with a creamy tuna-caper sauce that makes it unique and impossible to resist.
Ingredients
- 800 g veal roast (tied)
- 1 onion (peeled and halley)
- 1 carrot (peeled and halved)
- 1 stalk celery (halved)
- Salt and pepper, to taste
- 1 can Tuna in oil
- 1 tablespoon capers (drained)
- 1 anchovy filet
- juice from one lemon
- 3⁄4 Cup mayonnaise
- All-purpose flour, for dredging
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Directions
Season veal roast with salt and pepper thoroughly and roll it in flour till it evenly coated. This step is crucial as it helps in searing the veal just right, enhancing the overall taste of the dish.
Place the veal roast in a large pot with onion, carrot, and celery. Add enough water to cover the veal by two thirds. Bring to a simmer over low heat, partially cover the pot and let it cook for 3 hours.
Once the veal is cooked, remove it from the broth and let it cool completely. I usually let it cool overnight in the fridge, it helps in slicing the veal thin, which is key for this dish.
For the sauce, combine tuna, capers, anchovy, lemon juice and mayonnaise in a blender. Pulse until smooth. Try the sauce at this stage, you can adjust the flavors if necessary. It should be tangy, umami, and creamy.
Thinly slice the veal and arrange on a dish, then pour the tuna sauce over it. Let it rest for at least an hour before serving. This lets the flavors meld together for an unforgettable taste.
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TammersItalian Veal Tuna Caper Sauce Vitello Tonato
Vitello Tonnato is a delicious veal dish topped with a creamy tuna-caper sauce that makes it unique and impossible to resist.
Season veal roast with salt and pepper thoroughly and roll it in flour till it evenly coated. This step is crucial as it helps in searing the veal just right, enhancing the overall taste of the dish.
Place the veal roast in a large pot with onion, carrot, and celery. Add enough water to cover the veal by two thirds. Bring to a simmer over low heat, partially cover the pot and let it cook for 3 hours.
Once the veal is cooked, remove it from the broth and let it cool completely. I usually let it cool overnight in the fridge, it helps in slicing the veal thin, which is key for this dish.
For the sauce, combine tuna, capers, anchovy, lemon juice and mayonnaise in a blender. Pulse until smooth. Try the sauce at this stage, you can adjust the flavors if necessary. It should be tangy, umami, and creamy.
Thinly slice the veal and arrange on a dish, then pour the tuna sauce over it. Let it rest for at least an hour before serving. This lets the flavors meld together for an unforgettable taste.
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