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Vitello tonnato with cucumber & caper salad
Vitello tonnato with cucumber & caper salad
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Elevate summer meals with this flavorful Italian veal salad.
Ingredients:
  • 1 carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 onion, roughly chopped
  • 1/4 bunch flat-leaf parsley, leaves picked, stalks reserved top six italian salads
  • 1.3kg piece veal rump,(see note) tied with kitchen string at 3cm intervals
  • 60ml (1/4 cup) grape seed oil (see note)
  • 250ml (1 cup) dry white wine
  • 50g (1/4 cup) baby capers, patted dry with paper towel
  • 1 celery heart, (see note) thinly sliced
  • 250g Qukes (baby cucumbers), (see note) thinly sliced lengthwise
  • 2 egg yolks
  • 11.80 gm Dijon mustard
  • 160ml (2/3 cup) grape seed oil (see note)
  • 95g can tuna in spring water, drained
  • 4 anchovy fillets
  • 1 lemon, zested, juiced
Instructions:
  • Preheat oven to 180C. Arrange carrot, celery, onion, and parsley stalks in a roasting pan. Coat veal with 1 tablespoon of oil, season with salt and pepper. Sear veal in a hot frying pan for 5 minutes, then transfer to the roasting pan over the vegetables. Pour wine and 250ml (1 cup) water into the pan. Roast for 50 minutes until desired doneness. Tent loosely with foil and let it rest for 30 minutes before serving.
  • To make the tonnato sauce, blend egg yolks and mustard in a food processor until smooth. Gradually drizzle in oil while processing until thick and creamy. Add tuna, anchovies, lemon zest, and juice, and blend until silky. Season with salt to taste. Yield: 1 1/4 cups.
  • Heat the 2 tablespoons of remaining oil in a small frying pan over medium heat. Cook the capers, stirring, for 1 minute until crisp. Transfer to a bowl lined with paper towel. Toss parsley leaves, celery heart, and cucumber in a separate bowl.
  • After discarding the vegetable mixture, thinly slice the veal into 5mm-thick pieces. Arrange the slices overlapping on a platter, drizzle tonnato sauce over them, and top with capers and cucumber salad before serving.

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