Name: Vitello Tonnato (Veal in Tuna Sauce)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 litre dry white wine; 1 onion, chopped; 60 g pickled gherkins, very finely chopped; 350 g mayonnaise; 1 kg veal topside or eye of silverside, tied with kitchen string to make a large, longish ‘sausage’; 45 g salted capers, soaked, drained and very finely chopped; a few bay leaves; 2 celery stalks, trimmed and chopped; 1 carrot, chopped; salt and pepper; 1 garlic clove, chopped; a few parsley leaves, to decorate; 2 tbsp finely chopped flat-leaf parsley; 250 g canned tuna in oil, drained; salted capers, soaked and drained, to decorate

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Fish and meat are very seldom combined, but in this recipe they make a perfect and delicate antipasto that was once typical of Piedmont and Lombardy but is now found all over Italy.”

Ingredients

1 litre dry white wine
2 celery stalks, trimmed and chopped
1 carrot, chopped

Europe
Italy
Starter
Mediterranean
Gluten-free
Lombardy

Method

Put the wine, celery, carrot, onion, garlic and bay leaves in a large pan with the meat and add enough water to cover. Season with salt and pepper, bring to the boil, then reduce the heat and simmer for 1½ hours, until the meat is tender.

Meanwhile, mix together all the ingredients for the sauce and purée in a blender or food processor. Season to taste with salt and pepper if necessary.

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Ingredients

Method

Part of