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Try SavoraVitello Tonnato (Antica Ricetta)
A refined take on the classic Italian appetizer. Tender, slow-poached veal is draped with a luscious, mayo-free tuna sauce, creating a symphony of flavors and textures that will impress your guests.
Ingredients
- Veal roast (eye of round or sirloin)1.5 lbs
- Tuna in olive oil7 oz
- Capers2 tbsp
- each Anchovy fillets6
- each Hard-boiled egg yolks3
- Dry white wine1 cup
- Vegetable broth4 cups
- each Bay leaf1
- each Lemon1
- Olive oil2 tbsp
- to taste Salt
- to taste Black pepper
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Learn MoreMethod
Prepare the Veal: Season the veal roast generously with salt and pepper.
Sear the Veal: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the veal on all sides until browned.
Poach the Veal: Add white wine and let it reduce slightly. Add vegetable broth and bay leaf. Bring to a simmer, then reduce heat to low, cover, and poach for about 1.5-2 hours, or until the veal is very tender and cooked to an internal temperature of 145°F (63°C).
Cool the Veal: Remove the veal from the poaching liquid and let it cool completely. Reserve about 1 cup of the poaching liquid.
Make the Tuna Sauce: In a food processor, combine the tuna (drained of excess oil), capers, anchovy fillets, and hard-boiled egg yolks. Process until smooth.
Adjust the Sauce: Gradually add the reserved poaching liquid to the tuna mixture until you reach a velvety, sauce-like consistency. Squeeze in the juice of half a lemon. Season with salt and pepper to taste.
Assemble the Dish: Thinly slice the cooled veal against the grain. Arrange the slices on a platter.
Dress and Serve: Generously spoon the tuna sauce over the veal slices. Garnish with extra capers and a drizzle of olive oil. Serve chilled or at room temperature with lemon wedges.
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