Vitello Tonnato Recipe
My interpretation of "Vitello Tonnato" (Roasted veal (vitello) thinly sliced with a sauce of pureed tuna (tonno), anchovy, capers, lemon and olive oil). I viewed this as a new-age, tuna mayonnaise and couldn't wait to get home to try out my version.
Yields : 2 - 4 portions
1 Egg Yolk
2 ml Dijon Mustard
2 ml Hot Water
40 ml Virgin Olive Oil
120 ml Sunflower Oil
Freshly squeezed Lemon Juice
¼ Medium Onion – sauté
5 individual Capers
125 g thinly sliced smoked Chicken (I supplemented Veal with Chicken, as Chicken is more readily available)
1 tin Tuna – in brine
1) Whisk the egg yolks well with the Dijon and water. Add both of the oils into this egg yolk mixture extremely slowly as you are wanting to make a permanent emulsion. Finish with a squeeze of lemon juice, salt and pepper
2) Add cooled onions, chopped capers, Worcestershire sauce and anchovies for taste. Finished with the drained tin of tuna
3) Place alternate layers of chicken and tuna sauce. Garnish with cherry Tomatoes, capers and onion rings if desired
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I look forward to hearing from you.