Vitello tonnato recipe
Vitello tonnato is a classic Italian recipe of chilled veal with creamy tuna sauce. A refined dish perfect for summer dinners or light meals.
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.gourmettraveller.com.au.
Cooking tools:
- Food processor
- Skillet
- Saucepan
- Metal sieve
- Chef's knife
- Cutting board
- Serving platter
- Paper towel
- Spoon
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 60 ml (¼ cup) olive oil
- 2 kg piece of veal rump
- 4 celery stalks, coarsely chopped
- 1 onion, quartered
- 3 fresh bay leaves
- 4 sage leaves
- 2 thyme sprigs
- 1 tbsp black peppercorns
- 150 ml dry white wine
- To serve: coarsely torn basil and lemon wedges
- Tonnato
- 2 egg yolks
- 2 tbsp lemon juice
- 5 anchovy fillets, plus extra to serve
- 250 ml (1 cup) extra-virgin olive oil
- 200 gm canned tuna in olive oil, drained
- 1 tbsp salted capers, rinsed
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