Vitello Tonnato Recipe
Ingredients
| Loin | 1.5 Kilogram | |
| 1 garlic clove, cut into slivers | ||
| Olive oil | 4 Tablespoon | |
| 200 g/7 oz can tuna fish, drained and flaked | ||
| 125 ml/4 fl oz mayonnaise | ||
| Lemon juice | 1 Tablespoon (Sauce) | |
| Capers | 2 Teaspoon (Garnish) | |
| Parsley | 2 Tablespoon, chopped (Garnish) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Make incisions in the veal and insert the slivers of garlic.
Tie into shape if necessary and rub with salt and pepper.
Place in a roasting tin and pour over the oil.
Roast in a fairly hot oven (200 °C /400 °F or Gas Mark 6) for 20 minutes, then reduce the temperature to warm (170 °C/325 °F or Gas Mark 3).
Continue roasting for a further 1 hour 40 minutes or until cooked.
Remove from the roasting tin and allow to cool.
Skim the fat off the surface of the cooking juices and strain into a bowl.
When the veal is cold, slice it thinly and arrange the slices in a large shallow dish.
Mash the tuna fish, mayonnaise and lemon juice together to make a smooth sauce.
Thin to a pouring consistency with some of the veal cooking juices and adjust the seasoning.
Pour the sauce over the veal slices and cover the dish.
Leave to marinate in a cool place for 4-6 hours.
Sprinkle over the capers and parsley and serve.
Tie into shape if necessary and rub with salt and pepper.
Place in a roasting tin and pour over the oil.
Roast in a fairly hot oven (200 °C /400 °F or Gas Mark 6) for 20 minutes, then reduce the temperature to warm (170 °C/325 °F or Gas Mark 3).
Continue roasting for a further 1 hour 40 minutes or until cooked.
Remove from the roasting tin and allow to cool.
Skim the fat off the surface of the cooking juices and strain into a bowl.
When the veal is cold, slice it thinly and arrange the slices in a large shallow dish.
Mash the tuna fish, mayonnaise and lemon juice together to make a smooth sauce.
Thin to a pouring consistency with some of the veal cooking juices and adjust the seasoning.
Pour the sauce over the veal slices and cover the dish.
Leave to marinate in a cool place for 4-6 hours.
Sprinkle over the capers and parsley and serve.
Chef
