Italian Offal  & Veal Recipes - Veal in Tuna Sauce (Vitello Tonnato) Recipe

Ingredients

• 300 ml/1 1/4 cups olive oil

• 750 g/1 1/2lb roasting veal in a single piece

• 150 ml/2/3 cup dry white wine

• Salt and freshly ground black pepper

• 2 bay leaves

• 1 garlic clove

• 8 celery leaves

• 2 egg yolks

• Juice of 1/2 lemon

• 15 ml/2 tbsp white wine vinegar

• 30 ml/2 tbsp capers, finely chopped

• 185 g/1 small can tuna in oil, drained and flaked

• 2 salted anchovies, cleaned, boned and finely chopped or 4 canned anchovy fillets, drained and finely chopped

• A few olives and fresh parsley sprigs, to garnish

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Method:

1. Heat 60 ml/4 tbsp of the oil in a large frying pan (skillet) and fry (sauté) the meat until browned on all sides.

2. Remove the meat from the pan and place in a roasting tin (pan) with the wine, salt, pepper, bay leaves, garlic and celery leaves.

3. Roast in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes, basting occasionally.

4. Remove the meat from the roasting tin and allow to cool completely.

5. Whisk together the egg yolks and lemon juice, then gradually whisk in the remaining oil a little at a time until the mayonnaise thickens.

6. Stir in the wine vinegar. Alternatively use 300ml/1 1/4 cups ready-made mayonnaise.

7. Stir in the capers, tuna and anchovies and season to taste with salt and pepper. Thinly slice the meat and arrange on a serving platter.

8. Spoon over the mayonnaise to cover the meat. Garnish with olives and parsley and chill before serving.