Vitello Tonnato

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Here is the secret sauce for the vitello tonnato without mayonnaise.

Ingredients

  • 1 large can of tuna, with olive oil – drained
  • 2 boiled eggs (7 minutes)
  • 2-3 anchovy fillets (preserved in oil)
  • 1 Tbsp capers (preserved in vinegar)
  • some of the caper vinegar
  • lemon juice
  • olive oil
  • capers to decorate

What to do

Note: throughout the process, add the lemon juice, vinegar and anchovies conservatively. You can always add, but hard to take the taste away if it’s too strong!

  1. Put the tuna with some fresh olive oil, a squeeze of lemon juice and some caper vinegar in a jag and mix with a hand mixer.
  2. Add the two peeled hard-boiled eggs (7 minutes will make them slightly goey, that’s the best), the capers and the anchovies and keep mixing until you obtain a cream-like consistency.
  3. Test for taste first and add some drops of lemon juice or caper vinegar to adjust, if you need salt, add one more anchovy.
  4. Once the taste is right, if the mix is too thick, add olive oil.

Once it’s nice and creamy, conserve in the fridge for up to 24 hours. Spread over the cold meat (cold thinnly sliced veal cooked in stock is traditional, but it works with leftover veal roast, leftover veal fiorentina, sous-vide cooked pork, leftover pork roast, leftover chicken, sous-vide cooked chicken, etc…) Nice served with a fresh tomato + ruccola salad.