Veal Tonnato

• For 6 people
• Preparation time : 120 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Veal
  • Veal roast : 1 pound
  • Carrots : 2
  • Celery stalks : 2
  • Onion : 1
  • Bay leaves : 2
  • Peppercorns : 6
  • Salt : to taste
• Tonnato Sauce
  • Canned tuna in oil : 2 ounces
  • Anchovy fillets : 4
  • Capers : 2 tablespoons
  • Lemon juice : 2 tablespoons
  • Olive oil : 1/2 cup
  • Mayonnaise : 1 cup
  • Salt : to taste

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F.
• Place the veal roast in a roasting pan and add the carrots, celery, onion, bay leaves, peppercorns, and salt.
• Cover with water, then cover the pan with foil and roast for about 1.5 hours, or until the veal is cooked through.
• Remove the veal from the pan and let it cool. Slice thinly and arrange on a serving platter.
• Prepare the tonnato sauce
• In a blender, combine the canned tuna, anchovy fillets, capers, lemon juice, and olive oil. Blend until smooth.
• Add the mayonnaise and blend again until well combined. Season with salt to taste.
• Pour the tonnato sauce over the sliced veal, covering it completely.
• Refrigerate for at least 2 hours before serving.

Tips

• Make sure to slice the veal thinly for the best presentation.
• Adjust the seasoning of the tonnato sauce to suit your taste preferences.

Information

• Veal Tonnato is best served chilled, making it a perfect dish for hot summer days.