Vitello Tonnato with Sprats
Main Dishes • Author's
Description
This recipe was shared with us by John Smith, the chef of a popular American restaurant. It's a great idea to add some sprats to the classic Italian appetizer with a tuna-based sauce. They won't dominate the flavor since they are similar to tuna, but the unmistakable familiarity of sprats will create a sense of magic for the Russian palate: on a subconscious level, diners will feel something dear in the dish.
Ingredients
- Veal Fillet 10 oz
- Canned tuna in its own juice 10 oz
- Mayonnaise 5 oz
- Sprats 5 oz
- Capers 0 oz
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the veal into 2–3 millimeter thick pieces, add garlic and rosemary to the oil, and sauté the meat until it reaches medium well.
Step 2
Combine the tuna, sprats, homemade mayonnaise, capers, olive oil, salt, and pepper, and blend until smooth. The dressing should have a creamy consistency; if the tuna is not juicy enough, you can add a little filtered water.
Step 3
Arrange the meat on a plate, similar to carpaccio, then generously drizzle with sauce, a bit of olive oil, and a touch of freshly ground pepper. On top, add the garlic and rosemary that were used to sauté the meat.
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