Vitello Tonnato with Tuna Sauce
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Vitello Tonnato with Tuna Sauce
Recipe by Louis Tikaram
Ingredients
1 cup Squeaky Gate Extra Virgin olive oil
500g veal topside
1 teaspoon Coles Sea salt
1 teaspoon Coles Black pepper
3 egg yolks
1 teaspoon Coles Dijon mustard
Juice and zest of 2 lemons
2 x small cans tuna
6 anchovies
1 garlic clove
1 tablespoon chopped dill
Caperberries
Crunchy bread to serve
METHOD
Place the tuna, anchovies, garlic, and dill in a food processor and blend until smooth.
In a large mixing bowl, whisk the egg yolks until smooth. Gradually add the olive oil, whisking constantly until thickened and emulsified. Stir in the mustard and lemon juice, then add the blended tuna mixture, lemon zest, and a pinch of salt to season. Refrigerate until needed.
Heat 1 tablespoon of olive oil in a heavy-based frying pan over high heat. Season the veal with salt and pepper.
When the pan is smoking, sear the veal for 15 seconds on each side, until browned.
Remove from the pan and allow to cool, then wrap in cling film and chill for 1-2 hours, until firm.
When ready to serve, unwrap the veal and use a sharp knife to slice very thinly across the grain. Arrange the meat on a serving plate and drizzle with the dill and tuna sauce.
Serve with toasted bread and caperberries.
