Cold Veal Roast with Tuna and Caper Sauce (Vitello Tonnato)

Name: Cold Veal Roast with Tuna and Caper Sauce (Vitello Tonnato)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 veal loin roast, about 1 ½ lb (675 g), tied; 2 tbsp (30 ml) olive oil; 1 onion, thinly sliced; 1 carrot, diced; 1 stalk celery, diced; 1 egg yolk; 1 can (7 oz/198 g) oil-packed light tuna, drained; ½ cup (125 ml) olive oil; 2 tsp capers; 2 tbsp (30 ml) lemon juice; 2 tbsp (30 ml) water; 1 tbsp chopped flat-leaf parsley; 1 tbsp capers, drained and coarsely chopped; 1 lemon, cut into thin wedges; Salt and pepper

(2)

Rate this recipe

Preparation 30 min
Cooking 30 min
Chilling 1 h
Servings 6

Thinly sliced veal and a whipped tuna mayonnaise make a perfect pair in this traditional northern Italian dish. Serve this delicate and delightful entrée cold.

Featured in RICARDO Magazine BACK TO SCHOOL 2016 (p. 83)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers

Ingredients

Veal
- 1 veal loin roast, about 1 ½ lb (675 g), tied
- 2 tbsp (30 ml) olive oil
- 1 onion, thinly sliced
- 1 carrot, diced
- 1 stalk celery, diced
Tuna and Caper Sauce
- 1 egg yolk
- 1 can (7 oz/198 g) oil-packed light tuna, drained
- ½ cup (125 ml) olive oil
- 2 tsp capers
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) water
Topping
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp capers, drained and coarsely chopped
- 1 lemon, cut into thin wedges
- Salt and pepper

Preparation

Veal
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In an ovenproof non-stick skillet over high heat, brown the roast on all sides in the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the vegetables. Place the roast in the centre of the vegetables and bake for 25 minutes or until a meat thermometer inserted into the centre of the meat reads 125°F (52°C). Set the roast aside on a plate and let rest for 10 minutes or until the internal temperature reaches 130°F (55°C). Refrigerate for 1 hour or until the meat is completely chilled. Keep the vegetables for the sauce.
Tuna and Caper Sauce
- In a blender, process the vegetables, egg yolk and tuna. Add the oil, capers, lemon juice and water. Purée until smooth. Season with salt and pepper. Refrigerate for 1 hour or until completely chilled.
Topping
- Thinly slice the veal roast. Garnish with the sauce. Top with the parsley and capers. Serve with the lemon wedges and drizzle with olive oil, if desired.

Cold Veal Roast with Tuna and Caper Sauce (Vitello Tonnato)

Categories

Ingredients

Veal

Tuna and Caper Sauce

Topping

Preparation

Veal

Tuna and Caper Sauce

Topping

Personal Note