Cold veal with tuna sauce ( vitello tonnato ) Italian recipe (VIDEO)
Let’s cook with Sonia the cold veal with tuna sauce, a classic fresh Italian recipe, that you can serve as an appetizer or main dish.
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Hi all of you friends, welcome to the GialloZafferano kitchen, today we’ll be making together a tasty and very fresh meat-based appetizer: the cold veal with tuna sauce, an original Italian recipe which is now consumed also as a main course, served in more generous portions.
But let’s see together what ingredients we’ll need:
• 1,3 lbs (600 g) of veal (the eye-round or the thigh muscle)
• 1 onion / 4 bay leaves
• 2 cloves of garlic
• 4 cloves
• some pepper grains
• 6 fillets of anchovy in oil • Rosemary / salt / some drops of balsamic vinegar
• 3 eggs / 4 tbsp of extra virgin olive oil
• 2 cups (½ l) of dry white wine
• 3,5 oz (100 g) of drained tuna in oil
• 1 ½ tbsp (20 g) of capers in vinegar
• 1 stalk of celery
• 1 carrot
Well, let’s prepare the cold veal with tuna sauce:
Put your piece of meat into a tall and narrow pot… and add the peeled onion, the celery, the carrot, the bay leaves, the garlic, the rosemary, the pepper, the cloves and the salt. Once you’ve put all these spices and ingredients inside, add the wine… and enough water or broth to cover everything. Then bring it to a boil, and let it simmer on a very low flame for about 1 hour and a half.
90 min. — low heat
Once the meat is ready, let it cool down with its cooking sauce, after that you can keep it aside and strain the sauce through a very fine strainer.
Now we’ll prepare the sauce to spoon onto the veal slices, so pour into a bowl the tuna, the 3 eggs, which you’ve previously hard boiled and minced, half of the capers and the minced anchovies, then whizz up everything with an immersion blender alternating with the cooking sauce and some oil, until you get a creamy and quite thick sauce.
As you can see our smooth and creamy sauce is ready. All we have to do now is cut the meat into thin slices, about one tenth of an inch wide, then we’ll garnish our slices of meat with the sauce… and some capers. Now our cold veal with tuna sauce is ready! From Sonia and Giallozafferano, bye bye and see you next videorecipe.
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Didn’t see you use the balsamic vinegar. Do you add it to the simmering veal stock or to the tuna sauce? Thanks for sharing.
brava sonia!
E dove vai o vinagre balsamico ??
Hmmm…Buono il vitello… tutto bene!!!
Buono il vitello gnam gnam gnam…
@CaviusTheGreat scusa se ti rispondo in italiano,ma purtroppo non conosco bene l'inglese. devi sapere che la salsa tonnata,nasce per essere fatta con il tonno in scatola.che in italia è di alta qualità. con il tonno fresco diventerebbe una "salsa sushi" we hate the sushi!
@WilliamGruff ti adoro
This tastes amazing!! So happy to found the recipe!! Thanks for up loading!
tuna in oil is always better than tuna in water, I think. I just like the flavor so much more 😀 Coming from an Italian family fresh off the boat I'm surprised I never heard of this dish; going to have to show my mom this video!
… ew
interesting!
looks really good but too many ingredients
this doesn't appeal to me at all!