Vitello Tonnato

Name: Vitello Tonnato (Veal in Tuna Sauce)
Yield: For 6
Cuisine: Italian
Ingredients: parsley leaves and capers, to decorate; salt and pepper; 350 g (12 oz) mayonnaise; parsley leaves and capers, to decorate; 60 g (2 oz) pickled gherkins, very finely chopped; 45 g (1½ oz) salted capers, soaked in water for 10 minutes, then drained and very finely chopped; 2 tbsp finely chopped flat-leaf parsley; 250 g (9 oz) tuna fish in oil, drained; 1 carrot, chopped; 2 celery stalks, chopped; 1 garlic clove, chopped; 1 onion, chopped; 1 kg (2¼ lb) veal topside or eye of silverside, tied with kitchen string to make a large, longish sausage; a few bay leaves; salt and pepper; 1 kg (2¼ lb) veal topside or eye of silverside, tied with kitchen string to make a large, longish sausage; 1 litre (1¾ pints) dry white wine

Veal in Tuna Sauce

Preparation info

For
6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Fish and meat are very seldom combined, but in this famous recipe they make a perfect and delicate antipasto.

Ingredients

1 litre (1¾ pints) dry white wine
2 celery stalks, chopped

Europe
Italy
Starter
Gluten-free
Mediterranean

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.