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Vitello tonato

Vitello Tonnato

An Italian delight of veal and tuna. An absolutely incredible combination of meat and fish! At first glance it seems like something that shouldn't work, but they say you can't drag Italians from the north of the peninsula away from this dish. Let's give it a try too!

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Veal

600

Carrots

Celery stalk

Onion (White 50 g - for broth, red 20 g - for garnish)

Water (Boiling water)

Salt

Bay leaf

Egg yolks

White wine

Lemon juice

Anchovies (Half of a whole anchovy)

Canned tuna

200

Capers

Arugula (For garnish)

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 5 g

Fats 45 % 5 g

Carbohydrates 9 % 1 g

68 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

First, wash the carrots and celery. Peel the carrots and onion. Cut the unused white part off the celery head (mine were very young plants, so I had two stalks). Coarsely chop the carrots and onion. Put the vegetables in a hot dry skillet and char them lightly.
Step 2:

After five to seven minutes, turn the vegetables over and char for another five minutes.
Step 3:

Transfer the vegetables to a pot of at least 3 quarts.
Step 4:

Wash the veal and trim off any membranes. Put the meat in the pot and cover with 2 quarts of boiling water. Add the bay leaf. Cook the meat over low heat for an hour, skimming off the foam as it forms. Ten minutes before the veal is done, salt the meat to taste. Take the cooked meat out of the broth and cool it.
Step 5:

Wash the eggs in warm water. Separate the whites from the yolks; you won't need the whites. With an immersion blender, beat the yolks into a fluffy mass. It should increase a little in volume and lighten in color.
Step 6:

Squeeze 1 tablespoon of lemon juice into the sauce and add 1 tablespoon of dry white wine.
Step 7:

Add the olive oil in a thin stream while blending the mayonnaise base with the immersion blender.
Step 8:

The mixture should thicken up well.
Step 9:

Add half an anchovy fillet to the mayonnaise base. That was plenty for me, but it's a matter of taste — if you love anchovies, add more.
Step 10:

And the final step: canned tuna. Mine wasn't fillets but chunks, so I removed the spines and large bones from the fish first.
Step 11:

Blend the sauce thoroughly until smooth.
Step 12:

Slice the cooled, fragrant veal as thinly as you can and arrange it on a serving platter. Spoon plenty of the tuna mayonnaise over it and garnish with fresh arugula and red onion rings. Capers are a must in this dish — scatter them on top to taste.

Don't assume Italians use fresh tuna instead of canned. Not at all — this dish needs the flavor of canned fish specifically. So I think a cold appetizer like vitello tonnato made by this recipe is as close to the original as it gets. Needless to say, this appetizer is an explosion of flavor! Definitely worth a try. Enjoy, and may it leave an unforgettable impression!