Casa Fin | Ricette - Vitello Tonnato

Recipe Title		Vitello Tonnato

Recipe Author		supplied Sonia Jeffares (nee Defant)
The Story Behind The Recipe		N/A
The Recipe's Country of Origin		Italia
Meal Type		Main
Preparation Time		40 minutes
Cooking Time		15 minutes
Oven Temperature		180⁰C
Number of Servings		4
Ingredients		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		N/A
Cooking Instructions		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		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!