Name: Vitello Tonnato
Yield: Serves 6-8
Cuisine: Italy
Ingredients: 1 lemon; salt and pepper; 2 tbsp olive oil; 2 large eggs; 200g/7 oz best dolphin-friendly canned tuna, drained; sprig of flat leaf parsley; 1 garlic clove; 250ml/8 fl oz sunflower oil; 500ml/16 fl oz olive oil (not extra virgin); 1 tbsp Dijon mustard; 900g/2 lb piece of veal, boned, rolled and tied neatly (this may sound like rather a lot of meat but having some left over for sandwiches is a nice idea); 24-36 capers (salt-packed are best); 100g/3½ oz canned anchovy filets (those packed in olive oil are nicest - the best anchovies are plain and rose-coloured; poor anchovies are dull, grey-tinged and miserable looking); about 150ml/¼pt dry white wine; sprig of rosemary

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

Fashion in food is a two-edged sword: to be at the cutting edge can be exhilarating but it is all too easy to contrive for the sake of novelty. Some of the more bizarre combinations favour neither the mixture of produce, nor the palate of the restaurant diner being subjected to innovation for its own sake. This combination of meat and fish sounds odd, but the result is proven and has stood the test of time, though Vitello Tonnato has rather gone out of favour. All the more reason