Veal with Tuna Sauce (Vitello Tonnato)
Vitello Tonnato is a recipe that uniquely combines meat with fish creating a truly tasteful result. It originated in the region of Piedmont, and though it is eaten as a main course when cooked in other cultures, is considerd one of the most classic Italian entrées, also known as antipasti. Though this dish may seem strange to some at first it is a must!
2 Ibs. tenderloin (veal)
8 cups white wine
1 celery stalk
1 small onion
2 garlic cloves
7 oz. tuna in oil
6 anchovy fillets
2 hard-boiled egg yolks
2 lemons, 1 squeezed, 1 thinly sliced
1/2 cup oil
2 tbsp capers
1 tbsp white vinegar
Marinating the meat.
- Chop the onion,carrot, celery into irregular chunks.
1. Marinate the meat in the wine, celery, carrot, onion and crushed garlic cloves for one day.
Preparing the meal.
- Hard boil the eggs.
- Slice 1 of the lemons in thin half slices
1. Remove the meat from the marinade, wrap and tie tightly in a cheesecloth and place in an oval pan just large enough to hold it together. Put back in the marinade and cook slowly for about one hour salt and pepper the liquid.
2. Remove from heat and let the meat cool in its cooking liquid. Degrease and filter the cooking liquid.
3. Blend the liquid in a blender with the tuna, anchovies, 1 tablespoon of capers and egg yolks.
4. Dilute the sauce with lemon juice, and vinegar, and whisk in the oil in a steady stream till a velvety sauce is achieved (similar to mayonnaise). Add salt if neccessary.
5. Slice the veal in thin slices, the thinner the better.
6. Arrange in a serving platter in the following manner: Spread a few tablespoons of the sauce on the platter. Add the veal a layer at a time, with sauce covering each layer. Sprinkle capers over it and decorate the rim of the platter with the sliced lemon.