Vitello Tonnato - Cold Meat with Tuna Sauce
An antipasti dish from Piedmonte, traditinally served with thinly sliced boiled veal, but I used some leftover roast beef, and I imagine you could use some cold chicken as well. The secret is the wonderful tuna sauce.
Ingredients
400 gr. of veal
1 carrot stick
1 celery stick
1 onion
2 bay leafs
1 sprig of rosemary
A few juniper berries
A few peppercorns
1/2 liter of white wine + water to cover
For the tuna sauce
1 tin of tuna
2 yolks from hard boiled eggs
2 fillets of anchovies
1 tbsp of capers
Lemon juice
Pepper
100 ml/ 1 dl of oil (light olive oil or vegetable oil like rapeseed - olive oil tend to be a bit bitter for my taste)
Capers and salad leafs for garnish
Method
Boil the meat for 25 min. Leave in the water to cool. Put in the fridge to next day. Keep the broth for soup or sauce base for a spaghetti bolognese, never waste!
Drain the tuna, capers and anchovies. Put them in a food processor together with the hard boiled egg yolks. Blitz for 30 seconds, then in a slow steady stream add the oil while running the food processor. Add lemon juice and pepper to your taste.
Slice the cold meat up in super thin slices and arrange on a plate. Pour over the sauce an garnish with capers and salad leaves.
