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Ingredients
for
4
Vitello Tonnato
40 min., ready in 1 hr 50 min.
Time:
Ingredientsfor
- Ingredients
- 600 grams Veal shank (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 1 egg yolk
- ½ tsp spicy Mustard
- 160 milliliters olive oil
- 1 Tbsp Caper (from a jar)
- 100 grams Tuna (canned, in water)
- 2 Anchovy fillet (in oil)
- 3 Tbsps caperberry (from a jar)
- 2 Tomatoes
- 1 bunch Arugula
Preparation
1.
Rinse meat, pat dry adn season with salt and pepper. Heat oil in a pan and sear meat on all sides.
2.
Place into a baking dish and bake in a preheated oven at 100°C (approximately 200°F) for about 1 hour.
3.
Remove meat from oven, cool and cut into thin slices.
4.
Whisk egg yolks with mustard in a mixing bowl, gradually add oil, whisking constantly until creamy and thick.
5.
Add tuna and anchovies to the sauce, season with capers and pepper liquid.
6.
Blanch tomatoes, rinse in cold water and peel. Quarter and remove seeds, cut into small cubes.
7.
Rinse and spin dry arugula.
8.
Arrange tuna sauce on plates, top with meat slices and sprinkle with diced tomatoes and capers. Garnish with arugula and serve.