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Vitello Tonnato

Salad.Dominion's picture
Ingredients
  Boneless veal shoulder roast 2 Pound (1 Whole)
  Onion 1 , sliced
  Carrot 1 , sliced
  Celery stalk 1 , sliced
  Stalk celery 1 , sliced
  Bay leaf 1
  Dry white wine/Sherry 2 Tablespoon
For tuna mayonnaise
  Mayonnaise 2⁄3 Cup (10.67 tbs) (Prepared / Bottled)
  Canned tuna packed in oil 6 1⁄2 Ounce, undrained (1/2 Can)
  Canned tuna in oil 3 1⁄4 Ounce, undrained (1/2 Of 6 1/2 Ounce Can)
  Anchovy paste 1 Tablespoon
  Tomato paste 1 Teaspoon
  Lemon juice 1 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
To garnish
  Canned anchovy fillets 2 Ounce, drained (For Garnish)
  Capers 1 Tablespoon (For Garnish)
  Lemon slices 3 , cut in half (For Garnish)
  Parsley sprigs 3 (For Garnish)
  Parsley sprigs 5
Directions

MAKING
1) In a large saucepan take veal.
2) Add onion, carrot, celery, bay leaf, parsley, salt, and pepper.
3) Add cold water almost covering the veal.
4) Stir in wine or sherry.
5) Cover the pan and bring to a boil.
6) Reduce heat and simmer for about 1-1/2 to 2 hours until tender.
7) Let cool in cooking liquid to cool.
8) Prepare Tuna Mayonnaise: In a blender or food processor add all ingredients fitted and process until smooth.
9) Add some cooled cooking liquid to lighten the mayonnaise consistency.
10) Slice the veal thinly.
11) Spread each slice with 1 teaspoon of Tuna Mayonnaise.
12) On a serving platter, arrange slices overlapping.
13) Spoon remaining mayonnaise on top.
14) Chill for several hours or overnight to firm mayonnaise.

SERVING
15) Garnish with anchovies, capers, lemon slices, and parsley sprigs. Enjoy this salad for a buffet lunch or dinner.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Gourmet
Preparation Time: 
45 Minutes
Cook Time: 
150 Minutes
Ready In: 
195 Minutes
Servings: 
4

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