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Vitello Tonnato

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Ingredients
  Loin leg/Leg of veal 3 Pound (Boned Weight, 1 1/2 Kilogram)
  Garlic 1 Clove (5 gm), cut into slivers
  Olive oil 4 Tablespoon
For sauce
  Canned tuna fish 7 Ounce, drained and flaked (200 Gram)
  Mayonnaise 4 Fluid Ounce (125 Milliliter)
  Lemon juice 1 Tablespoon
  Capers 2 Teaspoon (For Garnish)
  Parsley 2 Tablespoon, freshly chopped (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Make incisions in the veal and insert the slivers of garlic.
Tie into shape if necessary and rub with salt and pepper.
Place in a roasting tin and pour over the oil.
Roast in a fairly hot oven (200 °C /400 °F or Gas Mark 6) for 20 minutes, then reduce the temperature to warm (170 °C/325 °F or Gas Mark 3).
Continue roasting for a further 1 hour 40 minutes or until cooked.
Remove from the roasting tin and allow to cool.
Skim the fat off the surface of the cooking juices and strain into a bowl.
When the veal is cold, slice it thinly and arrange the slices in a large shallow dish.
Mash the tuna fish, mayonnaise and lemon juice together to make a smooth sauce.
Thin to a pouring consistency with some of the veal cooking juices and adjust the seasoning.
Pour the sauce over the veal slices and cover the dish.
Leave to marinate in a cool place for 4-6 hours.
Sprinkle over the capers and parsley and serve.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Tuna

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