Vitello tonnato (seared veal with dill and tuna sauce)

Name: Vitello tonnato (seared veal with dill and tuna sauce)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 300ml olive oil, plus 1 tbs to sear; 500g piece veal topside, trimmed; 3 egg yolks; 1 tsp Dijon mustard; Finely grated zest and juice of 2 lemons; 130g can tuna in oil, drained; 6 anchovies in oil, drained; 1 garlic clove; 1 tbs chopped dill; Caperberries, to serve

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Vitello tonnato (seared veal with dill & tuna sauce)

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by Martin Teplitzky

Chef, author, cooking school owner

Oct 02, 2015

This classic dish of cold poached veal dressed with tuna mayonnaise is a wonderful Italian starter.

300ml olive oil, plus 1 tbs to sear
500g piece veal topside, trimmed
3 egg yolks
1 tsp Dijon mustard
Finely grated zest and juice of 2 lemons
130g can tuna in oil, drained
6 anchovies in oil, drained
1 garlic clove
1 tbs chopped dill
Caperberries, to serve

Method

1.

To make the dill and tuna sauce, whisk egg yolks until smooth, then gradually add 300ml oil, whisking constantly, until thickened and emulsified. Stir through mustard and lemon juice. Place tuna, anchovies, garlic and dill in a food processor and whiz until a paste. Add to mayonnaise with the zest and season. Refrigerate until needed.
2.

Heat the extra 1 tbs oil in a frypan over high heat. Season the veal well with salt and pepper. Once the pan is smoking, sear the veal for 15 seconds on each side until lightly seared. Remove from the pan and allow to cool, then enclose in plastic wrap and chill for 1-2 hours until firm.
3.

Just before you’re ready to serve, unwrap the veal and use a sharp knife to slice very thinly across the grain (about 3mm thick). Arrange the meat on a large platter and allow to come to room temperature.
4.

Drizzle the veal with the dill and tuna sauce, then serve with caperberries.