Cold Veal with Tuna Fish Sauce (Vitello Tonnato)

cold veal with tuna fish sauce

Cold Veal with Tuna Fish Sauce (Vitello Tonnato)

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Servings: 8
Calories: 468

Ingredients
 

  • 3 lb Boned leg or loin of veal
  • 3 Anchovy fillets halved
  • 3 Garlic cloves halved
  • 7 oz Canned tuna fish oil reserved
  • 1 Medium onion sliced
  • 2 Carrots sliced
  • 10 floz Veal or chicken stock
  • 6 floz Dry white wine
  • 3 Tbs White wine vinegar
  • 2 Bay leaves
  • 1 tsp Dried basil
  • 1 Tbs Chopped parsley
  • Salt and pepper to taste

for the sauce

  • 4 floz Mayonnaise
  • 2 Hard-boiled egg yolks strained
  • 3 Tbs Double heavy cream, stiffly beaten

for the garnish

  • 2 tsp Capers
  • 6 Green or black olives halved and stoned (pitted)

Instructions

  • Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
  • Put the veal on a working surface and make six incisions in the meat. Insert half an anchovy fillet and half a garlic clove in each incision. Transfer the veal to a large flameproof casserole and add the tuna fish with its oil, the vegetables, stock, wine, vinegar, herbs and seasoning. Mix well and bring to the boil. Cover and transfer the casserole to the oven. Cook for 1 1/2 to 1 3/4 hours, or until the veal is cooked through and tender. Remove from the oven and set aside to cool in the casserole.
  • Remove the veal from the casserole and put it on a carving board. Carve into thin slices, then arrange the slices, slightly overlapping, on a large serving dish. Set aside.
  • Strain the casserole liquids into a bowl, rubbing the fish, vegetables and flavourings through with the back of a wooden spoon. pour off all but 250 ml (8 fl oz) (1 cup) of the liquid, then beat in the mayonnaise, strained egg yolks and cream until the sauce is smooth. Taste and add more seasoning if necessary.
  • Pour the sauce over the veal slices to cover them and carefully cover the dish with foil or greaseproof or waxed paper. Chill in the refrigerator for 8 hours, or overnight.
  • Remove from the refrigerator and remove the covering. Garnish with the capers and olives and serve at once.
Calories: 468 kcal
Carbohydrates: 6 g
Protein: 41 g
Fat: 28g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 214 mg
Sodium: 375 mg
Potassium: 754 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 3306 IU
Vitamin C: 3 mg
Calcium: 59 mg
Iron: 2 mg
Cuisine Italian
Ingredients Veal
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