Cold Veal Roast with Tuna and Caper Sauce (Vitello Tonnato)
Thinly sliced veal and a whipped tuna mayonnaise make a perfect pair in this traditional northern Italian dish. Serve this delicate and delightful entrée cold.
Ingredients
- 1 veal loin roast, about 1 ½ lb (675 g), tied
- 2 tbsp (30 ml) olive oil
- 1 onion, thinly sliced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 egg yolk
- 1 can (7 oz/198 g) oil-packed light tuna, drained
- ½ cup (125 ml) olive oil
- 2 tsp capers
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) water
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp capers, drained and coarsely chopped
- 1 lemon, cut into thin wedges
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In an ovenproof non-stick skillet over high heat, brown the roast on all sides in the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the vegetables. Place the roast in the centre of the vegetables and bake for 25 minutes or until a meat thermometer inserted into the centre of the meat reads 125°F (52°C). Set the roast aside on a plate and let rest for 10 minutes or until the internal temperature reaches 130°F (55°C). Refrigerate for 1 hour or until the meat is completely chilled. Keep the vegetables for the sauce.
Thinly sliced veal and a whipped tuna mayonnaise make a perfect pair in this traditional northern Italian dish. Serve this delicate and delightful entrée cold.