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Cold Roasted Veal with Tuna Sauce 4-6 portions Recipe Ingredients1- 1 1/2 lb veal top round roast (ask the butcher for a uniform shaped roast and ask him to roll and tie it.)Olive oil as needed 1 cup white wine 2-3 fresh bay leaves 2-3 sprigs each of fresh thyme and rosemary Kosher salt and fresh ground black pepper DirectionsPreheat oven to 350 degrees.Heat olive oil in a heavy-bottomed, oven-proof fry pan until almost smoking. Season roast with salt and pepper and carefully place in the pan. Brown well on all sides. Remove from pan and tuck herbs sprigs and bay leaves under the string. Place the roast back in the pan, add wine, and bake until medium rare, about 145-degrees internal temperature with a meat thermometer (about 15-20 minutes). Remove from pan, baste with leftover juices and set aside to cool. Wrap tightly in plastic wrap and chill overnight. Tuna Sauce Ingredients1 cup mayonnaise3 oz. extra virgin olive oil 2 tbsp. lemon juice 2 cans oil packed Italian tuna, drained, juices reserved 1-2 tbsp. drained, rinsed and chopped capers 1/4 cup chopped fresh parsley Tuna Sauce DirectionsIn a bowl whisk together mayonnaise, olive oil, lemon juice and tuna juices until smooth. Finely chop tuna and mix with the dressing. Add chopped capers and a bit of black pepper. Set aside overnight.Thinly slice chilled veal and coat with tuna sauce. Before plating, sprinkle with chopped parsley. Serve extra sauce in a gravy boat. |