Easy summer tonnato

Easy summer tonnato

By
From
Under the Walnut Tree
Serves
6-8
Photographer
Fanny Bergenström

In this version of vitello tonnato – the Italian dish of roast veal slices covered in a tuna sauce with lemon and capers – we use pork or turkey fillets instead of veal. Fabulous buffet food, or as a main course for a summer dinner.

Ingredients

Quantity Ingredient
800-900g trimmed pork fillet
or 2 turkey fillets
1 teaspoon salt
white or black pepper
1 tablespoon olive oil
1 tablespoon butter

Tuna sauce

Quantity Ingredient
320g tinned tuna in oil
4-5 tablespoons whole egg mayonnaise
3 anchovies
2 tablespoons capers, plus extra to garnish
2 tablespoons fresh lemon juice, plus extra to season
50ml cooking juices
50-100ml water
lemon slices, for garnish (optional)
fresh thyme, for garnish (optional)

Method

  1. If necessary, trim the pork fillet by cutting off the stringy white membrane. Cut the pork fillet into 15-20 cm lengths. If using turkey, the fillets can be fried whole.
  2. Season the meat well with salt and pepper, and fry it in the oil and butter until nicely browned. Pour in a bit of hot water, perhaps 50 ml, then cover and continue to cook over low heat for 15-20 minutes. Reserve 50 ml of the cooking juices, wrap the meat in foil and allow to cool.
  3. Thinly slice the meat on the diagonal, and arrange in a single layer (like roofing tiles) on a large serving platter.
  4. Mix the drained tuna, mayonnaise, anchovies, capers and lemon juice to an almost smooth mixture or sauce in a food processor or with a stick blender. Dilute the sauce with the cooking juices from the meat and a little water. Season with a little more lemon juice if needed, then spoon the sauce over the meat.
  5. Garnish with capers, and with some lemon slices and thyme if you like. Serve with boiled new potatoes and snow peas.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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