Veal with tuna sauce and extra virgin olive oil

Veal with tuna sauce without mayonnaise

With the arrival of summer we are constantly looking for fresh dishes that can be prepared even the day before. Vitello tonnato (or vitello tonne) is undoubtedly one of these dishes.

This is a recipe of Piedmontese origin, a dish that conquers everyone with its simplicity!
It is prepared with a specific cut of meat, the topside, which is boiled with carrot, celery and onion.

It is ideal as a second course, but can also be served as an appetizer.

We present it to you today in the original Piedmontese recipe according to the version of the

com/">Masticabrodo restaurant. In this recipe, a tuna sauce is prepared without mayonnaise, using the yolks of hard-boiled eggs and extra virgin olive oil.

Ingredients

(per 4 PERSONE)

1 kg di girello di vitello
400 g di Filtonno (filetti di tonno rosa in olio di oliva)
3 filetti di acciuga
10 capperi
2 uova sode
Mezzo bicchiere di olio extra vergine di oliva Il Frutto - fruttato medio
Sedano, carote e cipolla

Procedure

VEAL WITH TONNATO RECIPE

First of all it is important to cook the meat well for the veal tonné. We put the topside, in already hot water, together with the vegetables and cook it for 40 minutes. Once cooked, take it out of the water and let it cool.

To prepare the tuna sauce, place the vegetables with which we boiled the veal, the two hard-boiled egg yolks, 400g of tuna, 3 anchovy fillets and the capers in a container.

Add extra virgin olive oil and a few spoonfuls of the cooking broth of the round. Blend everything with a hand blender or mixer until the sauce is smooth and homogeneous. To prepare this sauce we used an extra virgin olive oil with a medium fruitiness that characterizes the sauce with its herbaceous notes, without covering the other flavors.

Cut the meat into thin slices, lay it out on the plate and cover it with the tuna sauce with extra virgin olive oil. Garnish with a slice of lemon or some capers if desired.

We recommend serving it with a nice giardiniera.

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