A Recipe for Vitello Tonnato
Vitello Tonnato is a classic Italian dish that perfectly showcases the marriage of tender veal and a luscious tuna sauce. This elegant dish has been delighting palates for generations, and its harmonious blend of flavors and textures makes it a showstopper at any dinner table. In this blog post, we will guide you through the process of creating your own mouthwatering Vitello Tonnato that will impress both family and friends.
Ingredients:
For the Veal:
- 1.5 pounds (700g) veal roast
- 2 cups chicken or vegetable broth
- 1 onion, peeled and quartered
- 1 carrot, peeled and roughly chopped
- 1 celery stalk, roughly chopped
- 2 cloves of garlic, crushed
- 1 bay leaf
- Freshly ground black pepper
- Salt
For the Tuna Sauce:
- 2 cans (5 oz each) of high-quality tuna in oil, drained
- 1/4 cup mayonnaise
- 1/4 cup extra virgin olive oil
- 2 anchovy fillets (optional)
- 2 tablespoons capers, drained
- 2 tablespoons lemon juice
- 1/4 cup chicken or vegetable broth
- Salt and freshly ground black pepper
For Serving:
- Fresh parsley, finely chopped
- Capers, for garnish (optional)
- Lemon wedges
- Thinly sliced roasted veal
Method:
- Preparing the Veal:
- Preheat the oven to 325°F (160°C).
- In a large pot, combine the veal roast, chicken or vegetable broth, onion, carrot, celery, garlic, bay leaf, black pepper, and a pinch of salt.
- Bring the mixture to a gentle simmer over medium heat. Cover and transfer the pot to the preheated oven.
- Cook for approximately 1.5 to 2 hours, or until the veal is tender and cooked through.
- Remove the veal from the pot and let it cool. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
- Making the Tuna Sauce:
- In a blender or food processor, combine the drained tuna, mayonnaise, extra virgin olive oil, anchovy fillets (if using), capers, lemon juice, chicken or vegetable broth, and a pinch of salt and black pepper.
- Blend the ingredients until you achieve a smooth and creamy consistency. If needed, add more broth to thin out the sauce slightly.
- Taste the sauce and adjust the seasoning according to your preference by adding more salt, pepper, or lemon juice if desired.
- Transfer the tuna sauce to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld together.
- Assembly and Serving:
- Slice the chilled veal roast into thin, even slices. Arrange them on a serving platter.
- Generously spoon the chilled tuna sauce over the veal slices, ensuring they are completely covered.
- Sprinkle chopped parsley and capers (if desired) over the top for added freshness and garnish.
- Serve the Vitello Tonnato at room temperature or slightly chilled, accompanied by lemon wedges on the side.
- It pairs exceptionally well with a crisp white wine or a light-bodied red wine.