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Italian Vitello Tonnato

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Ingredients
  Extra virgin olive oil 14 Tablespoon (3/4 Cup Plus 2 Tablespoons)
  Veal top loin roast 2 1⁄2 Pound, tied (1 Roast)
  Salt To Taste
  Freshly ground pepper To Taste
  Eggs 3 Large (At Room Temperature)
  Anchovy fillets 4
  Drained capers 1 Tablespoon
  White wine vinegar 2 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Canned italian tuna in oil 6 Ounce, drained, flaked (1 Can)
  Water 1 Tablespoon
  Chopped parsley 2 Tablespoon
Directions

1. Preheat the oven to 325°. In a medium skillet, heat 2 tablespoons of the oil. Season the veal with salt and pepper and cook over high heat, turning, until golden brown, 8 minutes. Roast for 1 hour and 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 135°. Let the roast cool, then wrap in plastic and refrigerate until chilled, at least 4 hours.
2. Meanwhile, in a saucepan of boiling water, cook the eggs for 4 minutes. Drain and cool slightly in cold water. Cut off the tops and scoop the soft yolks into a blender. Blend in the anchovies, capers, and vinegar and lemon juice until smooth. With the machine on, add the remaining 3/4 cup of oil in a very thin stream, blending until creamy. Blend in the tuna until smooth, and then add the water to thin the sauce slightly; season with salt and pepper. Refrigerate until chilled.
3. Thinly slice the roast. Arrange the slices on plates and spoon the sauce on top. Garnish with the parsley and serve.

Recipe Summary

Cuisine: 
Italian
Method: 
Roasted
Ingredient: 
Tuna
Interest: 
Healthy

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