Tonnato Tonnato

Name: Tonnato Tonnato
Yield: Serves 6 as an entrée
Cuisine: Italian
Ingredients: 2 cloves garlic, crushed; salt flakes and freshly ground black pepper, to taste; 200 g fine fresh breadcrumbs (see Chefs’ ingredients); vegetable oil, for deep-frying; 1 x 800 g piece sashimi-grade yellowfin tuna loin, skin off and trimmed of any bloodline; 200 g salted butter; 1 fresh bay leaf; 2 sprigs thyme; albacore; bonito; Spanish mackerel; 250 g preserved tuna in olive oil (see Chefs’ ingredients), drained, oil reserved; 2 egg yolks; 60 g brined capers, drained; 25 ml white wine vinegar (see Chefs’ ingredients); 200 ml extra virgin olive oil; 1 bunch curly parsley, picked into small sprigs; 50 g anchovy fillets in olive oil (see Chefs’ ingredients), halved lengthways, oil reserved for Tonnato sauce

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Vitello tonnato is a classic Italian dish of thinly sliced poached veal covered in a tuna mayonnaise. The name means ‘veal in the style of tuna’, as the veal is poached, then left covered in the tuna mayonnaise for a day or more until it has the soft, flaky texture of cooked tuna and has absorbed some of its flavour. It takes a mind like Mark Best’s to come up with this delicious version that is l