Vitello Tonnato (Cold Loin of Veal with Tuna Caper Sauce)
This dish is an ode to summer for Northern Italians: cool, tender veal loin napped with a gorgeous tuna and caper sauce. Best enjoyed in an arbor sipping a crisp, citrusy white wine. Served here with a fresh pesto potato and vegetable salad. (Pesto recipe follows).- Prep Time 10 minutes
- Cook Time 30 minutes to roast the veal, and another 3 hours to chill it
Ingredients
For the Roast:
Loin of Veal, around 4 lbs
3T olive oil
1 sweet onion, thinly sliced
3 stalks celery, thinly sliced
1 med carrot, thinly sliced
Kosher Salt and Pepper
For the Sauce:
Whisk Together:
2 egg yolks
1 can (198 g) excellent albacore tuna packed in olive oil (Italian, if possible, i.e. Genova brand), drained
½ c olive oil
2 T capers, drained and rinsed
3 T fresh lemon juice
4 anchovy filets
3 T water
For the Garnish:
2 T minced Italian parsley
2 t drained and chopped capers
Zest of 2 lemons
Directions:
-
Heat oven to 400°
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Trim the silver skin off the roast and rub with olive oil.
- Heat a large skillet on high (you will be roasting the veal and veggies in this so make sure it’s big enough), and sear the roast on all sides, including the ends. Remove from the pan and immediately add your veggies. You can drizzle a bit more olive oil, and cook on high until slightly softened. Put your veal right on the veggies and oven-roast for 20 minutes. NOTE: You do not want to overcook the roast, so take it out of the oven when it registers 135°. It will continue to cook as it rests.
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Chill the roast completely. I have actually made the roast and served it the next day – fabulous.
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Put the veggies into a bowl, you are going to make the sauce with them.
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Tuna Sauce:
Into your blender: veggies from the roast, yolk, tuna, capers, olive oil, anchovies, lemon juice and water. Process until smooth. Refrigerate until needed.
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Serving:
Thinly slice the roast. Shingle it on a platter. Drizzle sauce over it, and sprinkle your parsley and capers and lemon zest over it.
Chef Lydia's Pesto Genovese:
Into Your Blender:
1 3/4 c olive oil
3 medium cloves garlic
¼ - ½ c freshly grated parmigiana (NOT OUT OF A CAN!!!)
4 T pignoli, lightly toasted in butter (and drained on a paper towel)
2 bunches fresh basilico, picked over and rinsed if sandy
Kosher salt and pepper
Directions:
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Process until smooth and pour over tiny boiled white potatoes and whatever veggies you want. We love string beans and asparagus.
