Vitello Tonnato with Capers
Main Dishes • Italian
Description
Vitello Tonnato with capers
Ingredients
- Veal Fillet 10 oz
- Chicken Broth 0 qt
- Sage 0 oz
- Thyme 0 oz
- Garlic 0 oz
- Butter 0 oz
- Vegetable Oil 0 fl oz
- Canned tuna in its own juice 0 oz
- Capers 3 pieces
- Anchovies 1 piece
- Mayonnaise 0 oz
- Dry White Wine 0 fl oz
Step-by-Step Guide
Step 1
Trim the meat of any membranes and sauté it in vegetable oil with saffron, thyme, rosemary, and garlic until golden brown.
Step 2
Add butter to the meat and sauté for another 5 minutes. Then add 20 ml of white wine and let it evaporate.
Step 3
Heat the broth and add the meat along with the herbs and the resulting sauce. Simmer for 5 minutes. Cover the meat with a lid and let it cool in the broth.
Step 4
Prepare the tuna sauce. Blend the tuna flesh, capers, anchovies, and 10 ml of wine together with 1/3 of the mayonnaise in a blender. Then, add the remaining mayonnaise and mix the sauce until smooth using a whisk or spatula.
Step 5
Slice the meat as thinly as possible. Arrange the sauce on a plate in separate streaks, then place the slices of meat on top. Garnish with capers.
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