Vitello tonnato (Veal in tuna sauce)
2 hours 50 min
Vitello tonnato is a classic Italian starter, very delicate and easy to prepare. A perfect make ahead party dish. This is a particularly light recipe so you can enjoy it without worrying too much about calories!
Aldo
1 person made this
Ingredients
Serves: 4
- 1 rump of veal of 600g
- 1 teaspoon extra virgin olive oil
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- 1 onion, finely chopped
- 3 bay leaves
- 1 sprig rosemary
- 1L beef stock
- 1 glass dry white wine
- 2 hard boiled eggs
- 3 tins tuna, drained
- 2 tablespoons washed capers
Method
Prep:20min ›
Cook:2hr ›
Extra time:30min cooling ›
Ready in:2hr50min
- Heat the olive oil in a large casserole. Add the veal and brown on all sides. Add the carrot, celery, onion, bay leaves and rosemary. Stir and cook for a couple of minutes, then add a bit of the stock. Cover and cook for 2 hours over low heat, adding more stock every so often. Ensure the mixture doesn't go dry.
- Towards the end of the 2 hours, add the wine.
- In a food processor, mix the eggs, the tuna and some of the stock from the casserole dish.
- Slice the veal and cover each slice with a spoon of the tuna and egg sauce.
- Decorate with capers. Refrigerate for at least 30 minutes. Serve cold or at room-temperature.
