Casa Fin | Ricette - Vitello Tonnato

 Recipe Title
arrow Vitello Tonnato

 Recipe Author arrow supplied Sonia Jeffares (nee Defant)
 The Story Behind The Recipe arrow N/A
 The Recipe's Country of Origin
arrow Italia
 Meal Type arrow Main
 Preparation Time arrow 40 minutes
 Cooking Time arrow 15 minutes
 Oven Temperature arrow 1800C
 Number of Servings arrow 4
arrow 2 tbsp olive oil
½ tsp butter
1 piece of veal loin (about 800g)
Tuna and anchovy sauce (see method below)
1 tsp salted capers, rinsed

Tuna and Anchovy Sauce
300 ml pure olive oil
5 cloves garlic
8 anchovies
300g tinned tuna, drained
2 egg yolks
1 tsp Dijon mustard
1 lemon juiced
100ml pouring cream
Sea salt and white pepper

 Ingredients Source arrow N/A
 Cooking Instructions arrow Preheat oven to 180 degrees. In a non-stick, oven-proof frying pan, gently warm olive oil over a low heat. Add butter. When melted, add veal and cook gently until lightly coloured on both sides. Add 2 tbsp water and place pan in oven. Roast until medium (10-15 mins), turning occasionally. Romove from oven and allow to ccol to room temperature. Veal should be pink throughout, but not rare.

Warm olive oil in saucepan. Add garlic and anchovies – cook over moderate heat until garlic just starts to colour. Add tuna, stir well and cook for a few minutes. Separate the solids from the oil and reserve both.

In a separate bowl, whisk egg yolks and mustard. Slowly incorporate reserve oil to make a mayonnaise, then set aside. In a blender, purée tuna, anchovies and garlic, then add mayonnaise and lemon juice to make a smooth, thick sauce. Pour sauce into a jug or bowl and stir in cream. If too thick, add a little water. Add sea salt and white pepper if desired.

 Serving Suggestions arrow spoon half of tuna sauce onto a large platter
Slice veal into 5 mm slices and arrange over sauce
Cover veal with remaining sauce and scatter with capers
Serve immediately of place in fridge for a few hours to allow flavours to develop

Buon appetito!