Oak Smoked Sweetbreads Recipe

Clean the Sweetbreads

Rinse the sweetbreads under cold running water to remove any blood and impurities. Place them in a bowl of iced water with a splash of lemon juice or vinegar and soak for 2–3 hours, changing the water once or twice.

Blanch the Sweetbreads

Bring a pot of water to a gentle simmer. Add the soaked sweetbreads and blanch for 5 minutes. Remove and immediately transfer to an ice bath to stop the cooking process.

Trim and Dry

Once cool, gently remove the membranes and any excess fat from the sweetbreads. Pat them dry with paper towels and set aside.

Oak Smoke the Sweetbreads

Using a stovetop or outdoor smoker, smoke the sweetbreads over oak wood for approximately 10–15 minutes at a low heat. This imparts a subtle smokiness—be careful not to over-smoke. Remove and let rest.

Make the Sauce

In a blender, combine 1/2 cup mayonnaise, 1/4 cup drained tuna in oil, 1 tablespoon capers, 2 anchovy fillets, 1 tablespoon lemon juice, and a splash of white wine vinegar. Blend until very smooth.

Taste and adjust seasoning with salt, pepper, or extra lemon juice if necessary. Transfer to a bowl and refrigerate until serving.

Season the smoked sweetbreads lightly with salt and pepper. Dust with a small amount of flour if desired for a crispier exterior.

Heat a heavy skillet over medium-high heat and add a splash of neutral oil or a knob of butter. Once hot, sear the sweetbreads for 2–3 minutes per side until golden brown and crisp.

Remove from the pan and let rest briefly before serving.

Spoon a generous portion of tonnato sauce onto each plate. Place a few pieces of fried sweetbread on top.

Finish with a squeeze of fresh lemon juice over the sweetbreads and a small amount of lemon zest for brightness. Serve immediately.