Vitello Tonnato, chilled veal in a creamy tuna sauce, is a classic Italian antipasto dish, but it’s also the perfect dish for a light Saturday Spring lunch.
- 1 veal loin, rolled tightly in cling wrap into a sausage shape and tied off on both ends
- 1 cup chicken stock
- 1 cup dry white wine
- 1 onion roughly chopped
- 2 carrots roughly chopped
- 1 celery stick
- 2 bay leaves
- 1 boutique garni
- 1 teaspoon black pepper corns
- 2 cans of tuna in vegetable oil
- 8 anchovy fillets
- 2 tsp capers, and extra for garnish
- 2 tbsp white wine vinegar
- 1 lemon
- salt and pepper for seasoning
- handful of flat leaf parsley
- ½ cup mayonnaise
- In a large casserole dish combine the veal, chicken stock, wine, onions, carrots, celery, boutique garni, bay leaves and peppercorns. Add just enough water to cover the meat and bring to the boil. Reduce the heat to a simmer and cover with a fitted lid. Simmer until meat is tender and just pink in the centre, roughly 50minutes.
- Remove the veal from the poaching liquid and set it to one side to cool. Strain and reserve the poaching liquid. Re-roll the veal into a tight sausage using cling wrap, tie both ends and place in the fridge for a couple of hours.
- To make the sauce place the tuna, anchovies, white wine vinegar, juice of one lemon and half it’s zest into a blender. Blend until smooth. Add the mayo and mix again until well combined. Add one tbsp of the poaching liquid at a time to taste.
- To serve, thinly slice the veal and arrange on a platter. Generously spread the sauce, coating each piece of meat. Season well with salt and pepper, and garnish with capers, chopped parsley and lemon wedges.