Cold Veal with Tuna Sauce - Vitello tonnatoTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: About 1 3/4 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:97 kcal
Proteins:15.3 g
Fats:1.6 g
Carbohydrate:4.2 g
Fibers:1.4 g
Sugar:0.8 g
Cholesterol:52.8 mg
Sodium:407.3 mg
Calcium:42.5 mg
Energy:249 kcal
Proteins:39.2 g
Fats:4.2 g
Carbohydrate:10.7 g
Fibers:3.5 g
Sugar:2.1 g
Cholesterol:135.6 mg
Sodium:1045.8 mg
Calcium:109.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
veal rump roast
300
g
canned tuna in oil
100
g
desalted anchovy fillets
125
ml
small white onions, thinly sliced
125
ml
white wine
125
ml
veal stock
2
lemons, peeled and cut into 8 wedges each
15
ml
capers
1
egg yolk
15
ml
Dijon mustard
juice of half a lemon
olive oil
salt and pepper
METHOD
- in a large pot, cook the onions in a little oil over low heat until translucent but not browned; remove and set aside;
- in the same pan, brown the veal on all sides, return the onions to the pan; add the tuna, anchovies, lemons and bouquet garni; season with salt and pepper; add the white wine and veal stock; cover and simmer over low heat for 1 1/2 hours. Depending on the size of the roast, you may need to add more liquid (equal parts wine and veal stock). When the veal is cooked, remove the pot from the heat and let everything cool;
- when the veal is cold, remove it from the sauce; slice thinly and set aside;
- put the sauce into an electric blender to make a smooth purée;
- make the mayonnaise: whisk the egg yolk and mustard; gradually drizzle in the olive oil, whisking constantly to achieve the desired consistency; add the puréed sauce, capers and lemon juice and serve as an accompaniment to the veal.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
This dish consists of thin slices of roasted or braised veal, served cold with a creamy sauce or mayonnaise containing tuna, capers, anchovies and lemon.
