Veal in tuna sauce

Veal in tuna sauce

Vitello tonnato

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 litre dry white wine
2 celery stalks, trimmed and chopped
1 carrot, chopped
1 onion, chopped
1 garlic clove, chopped
a few bay leaves
1kg veal topside or eye of silverside, tied with kitchen string to make a large, longish ‘sausage’
salt
pepper
a few parsley leaves, to decorate
salted capers, soaked and drained, to decorate

Sauce

Quantity Ingredient
350g mayonnaise
45g salted capers, soaked, drained and very finely chopped
60g pickled gherkins, very finely chopped
250g canned tuna in oil, drained
2 tablespoons flat-leaf parsley, finely chopped

Method

  1. Put the wine, celery, carrot, onion, garlic and bay leaves in a large pan with the meat and add enough water to cover. Season with salt and pepper, bring to the boil, then reduce the heat and simmer for 1½ hours, until the meat is tender.
  2. Meanwhile, mix together all the ingredients for the sauce and purée in a blender or food processor. Season to taste with salt and pepper if necessary.
  3. Remove the meat from the pan, take off the string and cut the meat into very thin slices. Spread them over a large serving place and cover with the sauce. Decorate with parsley leaves and capers.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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