Vitello Tonnato 006
Vitello Tonnato (6)
  
Yield: About 100 slices
(10 to 12 slices/serving)
Preparation: 20 minutes
Cooking: 45 minutes
Ingredients
veal eye of round (500 g -600 g cooked)
15 ml (1 tablespoon) butter
15 ml (1 tablespoon) oil
salt to taste
pepper to taste
Tonnato – Tuna sauce
1 can, 198 g (7 oz) tuna, drained
4 anchovy fillets (well drained if in brine)
1 garlic clove
Juice from ½ fresh lemon
30 ml (2 tablespoons) capers
1 egg
500 ml (2 cups) vegetable oil
salt to taste
pepper to taste
Directions
Heat the butter and oil in a skillet and sear the veal fillet on all
sides.
Salt and pepper to taste.
Bake in the oven at 200°F (100°C) for about 45 minutes or until 150°F
(66°C) in the centre.
Remove from oven and allow cooling before refrigerating overnight.
Slice very thinly and serve as canapés with tuna sauce on endive leaves.
It can also be served as an entrée garnished on a salad or simply as an
accompaniment with toast or crackers.
Tuna sauce
In a food processor, finely chop the tuna, anchovies, garlic and lemon
juice. At the end add the capers to just break them apart and then
refrigerate.
With a mixer, whip the egg and slowly pour in the oil until it has
emulsified (texture of mayonnaise) and then season to taste with salt
and pepper.
Add into the mixer the previously set aside mixture while stirring
gently and refrigerate.
If the sauce is too thick, add several drops of water and stir again.
Recipe source milkfedveal.com |
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