Vitello tonnato
- Preparation and cooking time
- Total time
- Easy
- serves 6 as a starter
Skip to ingredients
- 1 stick celeryroughly sliced
- 1 carrotroughly sliced
- 1 bay leaf
- 2 sprigs thyme
- 1 onionpeeled and quartered
- 700g (ask for girello or eye fillet) veal joint
- 2 egg yolks
- 1 lemonjuiced
- 1 tsp Dijon mustard
- 100g (undrained weight) tinned tuna in oilthe best quality you can find
- 2 anchovies
- 1 tbsp capersrinsed and drained
- 100ml olive oil
- to serve rocket
Nutrition:
- kcal338
- fat21.9g
- saturates3.8g
- carbs3.4g
- sugars0g
- fibre1.1g
- protein31.4g
- salt0.5g
Method
step 1
Put the celery, carrot, herbs and onion in a pan that is just big enough to fit the veal. Add 1.2 litres of water, bring to the boil and simmer for five minutes. Add the veal, checking that it is just covered by the water. Bring back to the boil then turn off the heat, cover and leave to cool for three hours. The internal temperature should be 55C or above. Cover and chill for at least 1 hour, until firm enough to carve easily.
step 2
To make the mayonnaise, put the egg yolks, half the lemon juice and mustard in a blender. Switch on, and with the motor running, pour the oil in a thin stream. When all the oil is absorbed, add the anchovies, capers and tuna, and blend until combined. Season to taste with salt and the remaining lemon juice. Slice the veal as thinly as you can, and serve with the mayonnaise drizzled on top and a few rocket leaves to decorate.
