Veal Tuna
This stunning Vitello Tonnato from Francesco Mazzei is a masterpiece of flavours, textures, and colours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum pouch
- Kitchen scale
- Chef's knife
- Cutting board
- Blender
- Pot
- Stove
- Mixing bowl
- Colander
- Kitchen towel
- Plastic wrap
- Airtight container
- Refrigerator
- Serving platter
Ingredients
- 400gr veal rump or salmon cut
- Salt
- pepper
- 30gr capers berries
- Chervil
- ½ lt water
- ½ lt white wine vinegar
- 25gr salt
- 20gr honey
- 1 bay leaf
- 3 juniper berries
- 10 black peppercorns
- 10 baby carrots
- 3 artichokes
- 240gr tuna in tin
- 20gr anchovies
- 10gr capers
- 80gr mayonnaise
- 15ml white wine
- Lemon juice
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