Vitello Tonnato is probably the most subtle and elegant appetiser I have come across and definitely a great Italian kitchen classic. The smooth tuna sauce enhances the delicate flavour of the veal and the capers add a slightly sour tangy element to the dish. It can be made a couple of days beforehand and keeps well for up to 5-6 days in the refrigerator. If you don’t have time to cook the veal, you can probably buy some thinly sliced from your local delicatessen.
ingredients:
125 ml
olive oil extra virgin
125 g
tinned tuna in brine not oil
50 ml
veal stock
2 teaspoons
marjoram fresh
1 teaspoon
mustard
1 tablespoon
white balsamico
1 tablespoon
capers
1
egg yolk
0.5
lemon juiced
servings
method:
- Mix the egg yolk, mustard, vinegar, oil and pepper to a mayonnaise.
- Drain the tuna. In a fresh bowel, add the tuna, anchovies, veal stock and purée with a hand blender.
- Add the mayonnaise and season to taste with salt, pepper and lemon juice.
- Serve the cooked veal very thinly sliced and cover it with a covered a thin layer of the sauce. Garnish with capers and a sprinkle of marjoram.
