Vitello tonnato (vitello = veal, tonno = tuna, tonnato = refers to the style of cooking or preparation) is a perfect dish for this sort of occasion. It can be prepared the day before or assembled in the morning to allow the flavours to combine but what I particularly like, is that I can drink and talk and laugh and eat with my guests rather than being busy in the kitchen!!
What is also important is that I can buy pole-caught, sustainable, tinned tuna from Aldi. Now isn’t that good?
There are various ways to make vitello tonnato. Several recipes boil the veal, I have always pot-roasted it – my mother always did and this method of cooking the veal intensifies the flavours. Some cooks use the vegetables and jellied stock to combine with the tuna, capers and anchovies to make the sauce; others add egg yolk from hard boiled eggs to the sauce. I combine the jelled sauce from the pot roast and some of the vegetables with the tuna, anchovies and capers with egg mayonnaise – this is also what my mother always did. It makes the sauce smoother and more creamy. I do this way because I like the taste of it and not because it’s how my mother did.
Some say that vitello tonnato originated in Piemonte (Piedmont) and maybe this is why my Piedmontese aunt, who lived in Genova, used to make it for us (she was married to my uncle, my dad’s Sicilian brother – what a culinary combination that was!). Maybe it did originate in Piemonte, but as a child growing up in Trieste in the 50’s it was often an acceptable entrée on special occasions.
One thing is certain, vitello tonnato obviously gets around. A variation using chicken (pollo) is served in the Sicilian port of Messina as pollo alla Messinese.
For this recipe see:
Pollo Alla Messinese (a Cold Chicken Dish Similar to Vitello Tonnato From Messina)
INGREDIENTS
For the pot roasted veal:
girello, (topside or nut, or silver side of yearling veal – girello is lean) 800g-1k
extra virgin oilive oil, ½-¾ cup
onion, carrot, celery stick, 1 of each, left whole
white-wine, 1 cup
salt, black pepper, to taste
broth, 1 cup, or broth cube dissolved in 1 cup water
bay leaves, sage leaves, sprig of rosemary
For the Sauce:
canned tuna in oil 200 g
anchovy fillets, 2
capers, 2 tablespoons
mayonnaise, 1½ cups (see link below)
jellied stock – the liquid the meat was cooked in, 1 cup
vegetables: ½ of the cooked onion or cooked celery or carrot, some of the sage leaves – it all depends on the consistency. The sauce cannot be runny , it should be smooth but thick.
PROCESS
Lightly sauté the veal (in one piece) in the hot oil. Add everything else, Cover and simmer over a low heat for 1½ – 2 hours, or until the meat is tender.
Leave everything to cool until you are ready to assemble it.
And this is what I like about this dish, I often cook the veal the day before. Sometimes I have eaten the veal as a pot roast (hot) and used the left over veal to make vitello tonnato – depending on how much veal you have left, you could prepare an entrée or lunch for 2 people.
Make the egg mayonnaise.
For this recipe see:
Process the drained tuna with the rest of the ingredients until it is smooth, – I use a blender, mixing through the mayonnaise last of all.
To assemble the dish:
Remove the meat from the pan with the vegetables and the jellied juices. Slice the meat thinly.
Arrange one layer of the meat on a serving dish and spoon over some of the tuna sauce. Continue to do this, building up the layers until the meat runs out (no more than 3-4 layers).
Garnish the vitello tonnato with capers, anchovies or slices of hard-boiled eggs or as the on this occasion, slices of carrot from the pot-roast.
Leave for a few hours if not overnight for the flavours to mingle before serving.
Slice it – use a sharp knife. Using a spatula, lift it onto plates like a cake.
Serve it a green salad, or one made with cooked green beans, good bread – complete!
