Vitello Tonnato

Category: Cold meals and snacks
Kitchen: italian
Vitello Tonnato

Ingredients

Veal fillet (tenderloin, rump) ~ 1 kg
Spices: Ground black pepper, thyme, garlic (can be dry in granules) taste
Coarse salt taste
For the sauce in my version, based on 1 can of tuna:
Canned tuna in s / s ~ 180 g.
Canned capers 2 tbsp. l.
Mayonnaise (you can make your own) 50-70 g.
Ground black pepper pinch

Cooking method

  • Rub the meat with spices and salt. You can leave to marinate for at least a day, or you can cook right away.
  • Choosing your favorite way to cook meat in a whole piece:
  • 1) Bake wrapped in foil or in a baking bag in the oven for 40 minutes at 160 gr. and leave to cool there,
  • 2) boil in slightly boiling water / broth (on the stove or in MV) tightly wrapped with cling film for 10 minutes and leave to cool in the same place under a tight lid,
  • 3) using suvid technology (go to our suvids for it, I myself have never tried it, I cannot enlighten).
  • I baked in foil in the oven. The meat I had was flat pieces, and I folded them in half to give the shape of a "nut".
  • Vitello Tonnato
  • While the meat is cooling, prepare the sauce.
  • Drain half of the juice from the tuna and leave to adjust the thickness of the sauce.
  • Put the tuna with half of the juice, capers, mayonnaise in a bowl for beating.
  • Beat with a blender - "foot" (hand blender) or knives in a bowl until smooth.
  • Vitello Tonnato
  • Pepper to taste and dilute, if necessary, with the rest of the tuna juice to the consistency of kefir. There is no need to salt because all the ingredients are salty.
  • Before serving, be sure to cool the meat and sauce well in the refrigerator.
  • Vitello Tonnato
  • Cut the chilled meat as thin as possible and serve with the sauce.
  • Vitello Tonnato

Note

Vitello Ton (n) ato... Under this name, not every known name conceals a very pleasant, I would even say a refreshing, Italian dish of cold veal with a spicy tuna sauce.
I highly recommend it for hot days, when the head is spinning, what to eat so as not to "melt".

The sauce is damn good! I immediately answer a possible question: No, no, and again there is no fishy taste. It's not for nothing that tuna is called sea beef. This sauce can go well with turkey and beef and different hams, but the classic combination is with veal. In my version of the sauce, unlike the original, you will not find anchovies. Well, what can I do? .. I cannot yet find anchovies of such quality that they would not give me fish in a ready-made dish. Apparently, our meeting is still ahead ...

Later on, you can experiment with the thickness of the sauce, the amount of capers, the presence of anchovies, and the serving. This dish opens up many possibilities:
Roll thinly chopped veal rolls and stuff them with thick sauce,
or lay it out on a common serving dish in layers, spilling each layer with liquid sauce, grease the dish itself with sauce,
or, like me, serving veal, arranged in the form of a flower and covered with sauce between the "petals", in portioned bowls,
or ... come up with your own spectacular way.

The dish is elementary in execution, but it can make a splash on your table. And those who have never tried it will never guess what the sauce is made of.

In general, taste a piece of Italy, surprise your friends, and - bon appetit!

Rada-dms
Here's a pancake, I got ahead of it, I already laid out the meat on a plate and started the sauce! I love this recipe! How good you did it! Thank you dear!
Chuchundrus
🔗 Natka, how interesting. Only I wanted to make fiiiii, ryyyyyba. But you read my mind and explained
: mail1: now my goal is to find tuna: secret: decent.
I really want to taste this dish.
Mikhaska
Natasha! The dish is magnificent! Despite a couple of delicious ingredients, it is quite affordable. And, the pleasure that it will give compensates for their acquisition!
But, what I said does not explain in any way the delight from eating it!
Wonderful! Gently! Freshly! Hearty! And it's absolutely impossible to come off!
Gala
curious
Rada-dms
Chuchundrus, very good dish, very! And tuna is nothing like meat at all. Well, you yourself know. We sell bad tuna in stores (canned). If the oil is good, then just pour the oil and then add it to the fish soup! Nata, I can't be silent here, I'm sorry, but everything Italian is my everything !!
Arka
Radochka, I didn't know ...
Well, tell me how you do it, for sure something is different. And I will try others. And bring a photo, because you have in mind some kind of beauty! The world must see it! I insist!
Arka
Oh, I'm sick with Italy too
Arka
Gala, just don't tell me you haven't tried it yet ...
Mikhaska
Quote: Rada-dms
If the oil is good, then just drain the oil
Oh, No! Chuchik! Don't just drain this oil! There is such a primitive salad "Fish in a pond". If you add canned tuna oil to it, it will no longer be a primitive salad, but a marvelous, wonderful miracle! Checked!
Arka
Chuchunka, do not even hesitate, get ready, otherwise you must be languishing there with yourself from the heat. Here Mikhaska confirms - worthwhile thing
Arka
It's just that I like tuna by itself or in salads in oil, and here I most often use it in s / s.
Arka
Quote: Rada-dms

Nata, I can't be silent here, I'm sorry, but everything Italian is my everything !!
I even ask you to follow the topic, otherwise I rarely go ... What if there are some questions ... And I'm not at home ...
Chuchundrus
Nata,: pard: well, if + 15 can be exhausted from the heat, then yes
We have +30 maximum in July, but there is always a cool breeze from the lake. I don't turn on the air conditioner in the car, but at night I can turn on the heating
Rada-dms
Arka, oh, thank you !!! And I was really afraid that you would not understand my passionate speech! I will strictly follow the order and execution! So that no, no, I have everything, understand? !!!
Arka
So strict, I was already afraid myself ...

Chuchunka, you finished me off with your climate. I am moving immediately!
Gala
Quote: Arka

Gala, just don't tell me you haven't tried it yet ...
Nata, I give a tooth! Nikada
So that's good! I still have ahead
Arka
I even envy you))
Rada-dms
Quote: Arka
So strict, I was already afraid myself ...
Yes, I will tear for a good recipe or a girlfriend and will not look! Okay, while I'm running off the boiled meat, I'll use democracy here for now!
Rada-dms
Quote: Arka
Radochka, I didn't know ...
Well, tell me how you do it, for sure something is different. And I will try others. And bring a photo, because I’m just conceiving some kind of beauty! The world must see it! I insist!
Natusichka, let's agree that much later I will do a slightly different version from an Italian source with all purely Italian nuances. The recipes will vary. But only with your permission! In the meantime, I'll try yours with pleasure!
Arka
Radochka, I'm only "for"!
It's even surprising (for me) that none of our gourmets have yet shared such a recipe. The more varied the recipes, in particular vitello, the better and more choice for those who will use them. I will look forward to your version. If you do it with anchovies, my personal request to you: hand over the stamp, because I'm in search.
Rada-dms
Quote: Arka
If you do it with anchovies, my personal request to you: hand over the stamp, because I'm in search.
With anchovies and capers! Thank you, dear, for your kindness! Another would. .. but not you!
I just really want to show the options. But later, since now there are many worries, and you need to pick up good meat. So I'll save the last can of tuna I brought for this recipe.
Tumanchik
Here's a pleasure to read your girl talk. Thank you for your decency and mutual respect.
ramenka
Or you can have a photo of a jar of tuna 'to buy what you need ...otherwise I recently bought a cod liver here, and there was a liver of it is not clear whose))) I will definitely cook and report)))
Arka
Ramenka, I usually take any s / c tuna in the form of a skinless fillet. The last time it was a Pelican made in Thailand.
Vitello Tonnato
Arka
Quote: Tumanchik

Thank you for your decency and mutual respect.
Ira, don't scare me
What did you expect from us?
ramenka
Thank you! As soon as I buy and prepare - I will report! Thanks for the recipe!
prona
Nata, thanks for the recipe! Did it twice already! Delicious! Pleased to the whole family, but in our home it's a rarity! The sauce is divine, I think where else can you add it? And she took the recipe for permanent registration. And for every day, and on the table, guests are not ashamed to serve!
Thank you
Arka
Natasha, to your health! Glad you liked
The sauce is really good, and can be served with the tongue, turkey, beef.
I also dress salads with this sauce (with seaweed and tuna)
And if you make it thicker, then how can you spread the dip.
Look here:
Pate
Salad

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