Cold Veal Roast with Tuna and Caper Sauce (Vitello Tonnato)
Preparation
30 MIN
Cooking
30 MIN
Chilling
1 H
Servings
6

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

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

  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. 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.
  3. 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

  1. 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

  1. 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.