Vitello Tonnato
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
54
Spice
41
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Place the veal in a casserole large enough to accommodate it
2
Add the wine and enough water to cover the veal by 1/2 an inch
3
Remove veal and set aside
4
Add vegetables and bouquet garni to the water and bring the liquid to a boil
5
Return the meat to the simmering water, cover and cook gently for about 1 1/2 hours or until the veal is cooked through
6
Remove the veal from the heat and let it cool in its own liquid, remove it from the liquid and the veal is ready
7
(Boil the remaining liquid down by half and use as you would broth
8
) Remove strings and thinly slice
9
In a food processor puree until creamy the tuna fish, anchovies, capers, vegetable and olive oils
10
Add lemon zest and 3 tablespoons of the lemon juice (add more if you wish)
11
Transfer the mixture to a mixing bowl and fold in the mayonnaise and season very well with salt and pepper
12
Spread bottom of a shallow nonmetal dish with a layer of tuna sauce
13
Arrange some veal slices, in a single layer, end to end, over the tuna sauce
14
Cover first layer of veal again with tuna sauce
15
Build up a second layer of veal and cover with sauce again
16
End with a generous layer of sauce, (making sure veal is entirely covered so that it does not dry out)
17
Cover with plastic and refrigerate for 24 hours
18
Serve chilled with steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley