Veal in tuna sauce or Vitello Tonnato recipe
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Total: 35 min Diners: 6
Original from the Italian Piedmont, vitello tonnato – a veal in tuna sauce – is the best example of “sea and mountain” cuisine where the countryside and the sea meet in a combination that at first glance may seem strange but then works perfectly on the plate. It is a perfect idea for the summer, easy to make and with little mess, perfect to leave prepared in advance and then just take care of serving and plating at the time for days when we do not want to be much in the kitchen.
Ingredients
Matured beef supreme, 1/2 piece Dijon mustard, 2 tablespoons Salt and black pepper, c/s Boiled egg yolk (hard-boiled), 3 u Mild olive oil, 30 g Tuna in olive oil, 150 g Capers, 10 g + 5 g Anchovies in olive oil, 6 u Cream, 30 g
Step 1
The first thing we will do is cook the piece of tenera for our vitello tonnato. To do this we will toast it in a frying pan over very high heat with a few drops of oil until it is browned on all sides. Once out of the pan, slightly tempered, we will smear it with the mustard and we will place it on a rack suitable for the oven in which we will introduce it to 170ºC until it reaches the heart of the product about 52ºC so that it is pink in the center. If we do not have a meat thermometer, which is optimal to get a juicy veal with tuna sauce, calculate about 15 minutes for a piece of 400 grams which is what is needed in this recipe.
Step 2
While the meat is roasting we can prepare the tuna sauce, which we will need to be not too thick because it must bathe the veal slices well. We will peel the hard-boiled eggs and we will crush them with the rest of the ingredients of the sauce, adding a few drops of meat broth or water if we see that it is too dense. Season with salt and pepper and set aside cold.
Step 3
Once the meat is ready, let it rest until it is completely cold, ideally keeping it in the refrigerator until the following day. Before being consumed we will only have to slice it finely, with the help of a knife or a slicing machine to make it even more perfect. It will be good to allow the meat to temper slightly at room temperature so that it is tastier and juicier.
Step 4
Place the meat on the plate, slices apart, and finish by drizzling with the tuna sauce and topping with capers for a nice counterpoint.
Tricks and Tips
I always prefer to roast the whole piece, the beef supreme is a juicy and tasty cut of the tenderloin that usually weighs about 800 g – 1 kg and the ideal is to roast it whole and then use part as roast beef and another part for vitello tonnato. In that case, we would need about 25 minutes in the oven.
This is the recipe for the traditional tuna sauce for vitello tonnato but you can always use a mayonnaise and blend it with the tuna, anchovies and capers without the hard-boiled eggs.
Generally, in the traditional recipe, the meat is cooked in water with wine and Vegetable Recipes but on this occasion we have taken the vitello tonnato a step further by using a very special cut of matured beef that gains even more flavor by roasting with the touch of mustard as if it were a roast beef. For this recipe you could also use any beef tenderloin, the ones that butchers serve precisely for roast beef. As an idea for the leftovers I also propose you to assemble a focaccia with this veal in tuna sauce or a classic sandwich, the result is spectacular and the secret is always in getting a juicy veal and a spicy, aromatic and delicious tuna sauce that could also be used for a salad.
