Inspired by our recent trip to Turin (and my resulting addiction to the Pietmontese dish vitello tonnato) I decided to have a crack at reproducing it at home (whilst hoping it was still going to beat Zetter’s efforts – see previous post).
With no recipe to work from, but the taste still tingling on the end of my tongue, I set off to the shops to get the ingredients. The result was a not-too-shabby recreation. If you want to have a go at this tasty, and relatively simple starter, then you will need the following:
Tenderloin of veal (400g)
1 can of tuna
3 heaped tablespoons high quality (organic) mayonnaise
1 tablespoon of capers
Fresh chopped parsley
Juice of half a lemon
Extra virgin olive oil
1. Drizzle the veal in a little olive oil and season with salt and black pepper. Place in a hot, dry, pan and sear on all sides until brown (roughly 5 mins). Place in a roasting dish and sprinkle with a little rosemary. Place in a pre-heated oven (180º) and roast for approximately 45mins. (check online for timings on your loin dependent upon weight).
2. After cooking, remove the veal from the oven and place on a wire rack to cool. When fully cooled slice into thin slices and arrange on a plate.
3. Place the tuna, mayonnaise, capers, black pepper, lemon juice and chopped parsley into a blender and blend thoroughly. During blending keep adding in a little olive oil to smoothen the consistency of the sauce and also to taste.
4. Arrange the veal slices on a plate and generously spoon the tuna sauce on top. Serve with some rocket drizzled in extra virgin olive oil and some bread.