Vitello Tonnato
Veal shouldn’t go with tuna and anchovies but it does and it’s delicious! I love this classic Piedmontese dish but the traditional recipe is too lengthy for me so I came up with a ski kitchen hack that takes it to under 30 minutes provided you have stock in your freezer. Veal is hard to come by in Asia so I sometimes make this with thinly pounded chicken breasts, which is also delicious.
Serves 4 as a starter
Vitello Tonnato
Ingredients
Serves 4 as a starter
4 veal escalopes, thinly sliced
250ml chicken stock
1 can of tuna in olive oil
4 small anchovies in olive oil or 1 tablespoon of anchovy paste
2 hard boiled eggs, yolks only
3 tablespoons of capers
1 tablespoon of white vinegar
1-2 tablespoon of lemon juice, according to taste
To garnish: caper berries, thinly sliced radishes.
Method
Take a piece of veal and fold a large a large piece of cling film over it so that it is fully cover. Vigorously flatten it out with a meat basher or a rolling pin so that it is as thin as possible with falling apart. Transfer to a plate and repeat.
In a wide pan, warm your chicken stock to a slow simmer. The veal slices need to fit in the pan without any folds so cut them in half if needed. Submerge each piece of veal for 1-2 mins turning halfway. Remove immediately and transfer to a large serving plate.
To make the sauce: Blitz the tuna in oil, egg yolks, anchovies, capers, vinegar and lemon juice in a blender (I use a Vitamix). If you are using tuna in water then very slowly add the olive oil until the sauce resembles mayonnaise. Season with pepper and loosen the sauce with a 2-3 tablespoons of the remaining stock.
Pour the sauce over the meat and garnish with caper berries, radishes. Serve at room temperatures or chill in the fridge.
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