Vitello Tonnato Recipe
Thinly sliced French Veal Tenderloin, emulsion of Tuna, Capers, hint of Rosemary
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Veal
Season the veal tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the veal on all sides until browned. Transfer to a baking dish and roast in a preheated oven at 180°C (350°F) for about 20 minutes or until the internal temperature reaches 60°C (140°F). Remove from the oven and let it cool.
- 2
Make the Tuna Emulsion
In a food processor, combine the canned tuna, capers, mayonnaise, lemon juice, and rosemary. Blend until smooth and creamy. Adjust seasoning with salt and pepper as needed.
- 3
Slice the Veal
Once the veal is completely cooled, slice it thinly against the grain.
- 4
Assemble the Dish
Arrange the sliced veal on a serving platter and drizzle the tuna emulsion over the top. Garnish with additional capers and rosemary leaves if desired.
- 5
Serve
Serve chilled or at room temperature as an appetizer or main course.
