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VITELLO TONNATO (VEAL WITH A TUNA SAUCE) WITH TUNA IN TOASTED SESAME SEED OIL
Preparation time:
30 min, not including the cooking time of the veal
Quantity for:
4 servings
Ingredients:
400 g filet of veal shoulder or topside
1.5 l a good vegetable or beef broth
200 g tuna filet, raw, about 2 cm thick
20 g SABO extra-virgin olive oil
100 g mayonnaise
30 g SABO toasted sesame seed oil
20 g capers
80 g tuna under oil
2 anchovies
20 g flat-leaf parsley (4 nice leaves)
8 pce fruit of the caper
salt and pepper
salt (fiore di sale)
Suggested wine:
Sauvignon dell’Alto Adige 2010
Preparation:
Prepare a good tasty broth and the mayonnaise. Cut the tuna along the grain into 2 equal pieces. Wash the parsley.
Cooking instructions:
Bring the broth to a boil, add the meat and simmer for 45 minutes. Leave to cool in the broth. (The broth can be used for risotto or minestrone.) Season the tuna with salt and pepper, then briefly brown on both sides in SABO olive oil in a non-stick pan. Dry the tuna on paper towels. Next slice the tuna against the grain into ˝ cm thick slices and season with a pinch of salt. In a blender mix the mayonnaise, canned tuna, anchovies and capers, diluting with 2 tablespoons of the cooking broth. Add the SABO toasted sesame seed oil. To serve, ladle a serving of the tuna sauce into the centre of a platter. Arrange the veal cut into thin slices on one side and the slices of tuna on the other. In the centre garnish with the fruit of the caper and the parsley.
Serving ideas:
Can be served as an appetiser by rolling the veal slices around the tuna, and adding a drop of SABO sesame oil.
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