Veal Tonnato, a culinary masterpiece hailing from Piedmont, Italy, is a dish that effortlessly marries the delicate sweetness of veal with the rich, savory depth of a creamy tuna sauce. This elegant yet surprisingly simple recipe transforms thinly sliced veal into a symphony of textures and flavors, showcasing the best of Italian gastronomy. The subtle tang of capers, the herbaceous notes of parsley, and the luxurious smoothness of the tuna sauce create a truly unforgettable experience. This classic dish is perfect for a special occasion or a sophisticated weeknight dinner.
Beyond its exquisite taste, Veal Tonnato is surprisingly straightforward to prepare, requiring readily available ingredients and achievable techniques. The result? A dish that impresses both visually and palatally. Ready to create this culinary gem in your own kitchen? Let's dive into the step-by-step guide and unlock the secrets to perfect Veal Tonnato.
Tools Needed
- Bowl
- Pan
- Cling film
- Mixer
- Ladle
Ingredients
- Veal topside: 800g - 1kg
- Wine: 250ml
- Water
- Carrot: 1
- Celery: 1 stick
- Alloro leaves: 2
- Sage leaves: 4
- Cloves: 4
- Juniper berries: 10
- Peppercorns: a handful
- Tuna in oil (drained): 200g
- Capers: 1 spoonful
- Anchovy fillets: 6
- Eggs: 2
- Lemon juice: ½ spoonful
- Pepper: a little
- Salt: a good pinch
Step-by-Step Instructions
Step 1. Marinate and Cook the Veal
- Place the veal in a bowl with wine, water to cover, and all herbs (carrot, celery, alloro, sage, cloves, juniper berries, peppercorns). Cover with cling film and marinate in the fridge for at least 6 hours (or longer).
- Place the marinated veal and marinade liquid in a pan. Add more water if needed to cover the meat completely. Bring to a simmer and cook for 50-60 minutes, covered.
Step 2. Prepare the Tuna Sauce
- Blend the drained tuna, capers, anchovy fillets, egg yolks (from 2 eggs), lemon juice, and pepper in a mixer. If necessary, add more cooking broth to achieve desired consistency.
Step 3. Slice the Veal
- Once cooked, remove the veal and let it cool slightly. Slice the veal thinly.
Step 4. Assemble and Serve
- Arrange the veal slices on a plate and generously coat them with the prepared tuna sauce. Garnish with extra capers.
Read more: Comforting Italian White Bean & Sausage Stew Recipe
Tips
- For extra tender veal, ensure it simmers gently for the full cooking time.
- The cooking liquid from the veal is essential for the sauce; don't discard it!
- Adjust the amount of lemon juice and pepper to your taste preference.
Nutrition
- N/A
FAQs
1. Can I use canned tuna instead of tuna steaks for the sauce?
Yes, good quality canned tuna in oil works perfectly well and is much more convenient. Just make sure to drain it well before using.
2. How far in advance can I prepare the veal and the sauce?
The veal can be cooked a day ahead and stored refrigerated. The sauce is best made fresh, but can be prepared a few hours in advance and kept chilled.
3. What can I substitute for the veal if I have dietary restrictions?
Chicken breast or thinly sliced beef could be used as substitutes, though the flavor profile will be slightly different. Adjust cooking time accordingly.
With its elegant presentation and harmonious blend of flavors, this classic Veal Tonnato recipe is sure to impress your guests and become a cherished addition to your culinary repertoire. The seemingly complex dish is surprisingly accessible, proving that sophisticated dining doesn't have to be complicated. Enjoy the delightful taste of Italy in every bite!