Vitello Tonnato Recipe
traditional slow-roasted thinly sliced veal tenderloin, pickled bell pepper, Yellowfin tuna sauce, pickled capers
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Ingredients
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Veal Tenderloin
Tuna Sauce
Pickled Bell Peppers
Garnish
Method
Preparing the Veal
- 1
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 2
- 3
Roast the Veal
Place the seasoned veal in a roasting pan and roast in the preheated oven for about 1.5 hours or until it reaches an internal temperature of 145°F (63°C) for medium rare.
- 4
Let it Rest
Once cooked, remove the veal from the oven and allow it to rest for at least 30 minutes before slicing it thinly.
Making the Tuna Sauce
- 5
Blend the Ingredients
In a food processor, combine the canned Yellowfin tuna, mayonnaise, capers, lemon juice, and anchovy fillets. Blend until smooth.
- 6
Season the Sauce
Taste the sauce and season with salt and black pepper as needed.
Pickling the Bell Peppers
- 7
- 8
Pickle the Peppers
Slice the red bell peppers into strips and place them in a jar. Pour the hot brine over the peppers and let them cool to room temperature. Refrigerate for at least 2 hours before serving.
Plating the Dish
- 9
Assemble the Dish
On a serving platter, layer the thinly sliced veal, drizzle with the tuna sauce, and top with pickled bell peppers.
- 10
Garnish
Sprinkle fresh parsley over the top for garnish before serving.