TONNATO SAUCE
I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g
VITELLO TONNATO
Provided by Amanda Hesser
Categories dinner, project, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a pot just large enough to fit veal, put wine, celery, onion, carrot, leek, marjoram, thyme and garlic. Add 3 inches of water, and bring to a boil. Add veal, and bring back to a boil. Immediately turn off heat, cover pot and let veal cool in its liquid 2 to 3 hours. When completely cool, thinly slice veal. Slices should be about 1/16 to 1/8 inch thick.
- While veal cools, make sauce: In a large bowl, whisk together egg yolks and 1/4 teaspoon salt until pale yellow and the consistency of cream. Beginning a drop at a time, add 1 1/4 cups oil, whisking continually. As mixture thickens, you can add oil more quickly. When it gets quite thick, whisk in 1 tablespoon lemon juice. Continue adding oil until all of it has been absorbed and mayonnaise is quite thick and shiny. Whisk in another tablespoon of lemon juice.
- Drain tuna, and put it in a food processor with anchovies, remaining cup olive oil, remaining lemon juice and capers. Process until you get a creamy, uniformly blended sauce. Scrape sauce into bowl with mayonnaise and fold to combine. Taste. It should be quite tangy and highly seasoned. Refrigerate until needed.
- To assemble dish: remove 3/4 cup sauce, and reserve to serve alongside veal. Smear bottom of a large serving platter with some of the remaining tuna sauce. Place a layer of veal slices on top, meeting edge to edge without overlapping. Cover with sauce, then make another layer of meat and sauce. Repeat until all the meat is used. Leave yourself enough sauce to blanket top layer.
- Cover with plastic wrap, and refrigerate for at least 24 hours. Bring to room temperature before serving. Garnish with some or all suggested ingredients. Serve with reserved sauce on the side.
Nutrition Facts : @context http, Calories 875, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 75 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 13 grams, Sodium 732 milligrams, Sugar 2 grams
VITELLO TONNATO (COLD VEAL WITH TUNA SAUCE)
There are many versions of this classic Italian dish; it has been served to me in all the regions of Italy, but I think it originated in Lombardy. It is not hard to make, and it is really refreshing on a hot summer day. It looks beautiful on a buffet table. It can be made ahead and stored in the fridge for several days. Originally from Gourmet with two decades of revisions. Cooking time includes refrigerator time.
Provided by MariaLuisa
Categories Tuna
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For the veal place the meat, carrots, onions, celery, parsley, bay leaf and peppercorns in a fairly snug pot and add water to cover.
- Cover and simmer for one hour. Check from time to time to prevent the meat from sticking to the bottom.
- Let cool in the cooking liquid for one hour.
- Cover the veal with a plate and 2 lb weight and cool completely in the cooking liquid. (The purpose of weighing down the meat is to insure compact slices when cut. I usually omit this step because I don't have a kitchen weight.).
- Store in refrigerator until assembly. If you feel creative, you could make something good with the broth; otherwise, it is discarded.
- For the tuna sauce whip the mayonnaise, tuna, anchovy fillets, onion, and lemon juice at high speed in the processor fitted with a steel blade.
- With the motor running add the milk in a thin stream until the desired consistency is reached. It should be thick but pourable.
- For the assembly remove and discard any remaining bits of rubbery membrane on the veal and slice it thinly, no more than 1/4 inch thick. If some of the slices crumble, don't despair. It will still be good.
- Smear 1/4 cup of the sauce in the bottom of a rimmed platter (I prefer glass).
- Place the veal slices in slightly overlapping circles in the platter, and cover generously and completely with the sauce.
- If you have more veal you can add another layer; just be sure that all is covered by the sauce.
- (If you have more sauce than you need (it is tasty), you can combine it with cubed cooked cold chicken, turkey, or fish, or pour it over cold hard-boiled eggs.).
- The dish should cool in the refrigerator for several hours or up to 2-3 days, covered with plastic wrap.
- Before serving sprinkle on the capers, optional parsley, and garnish with the lemon slices, if desired.
Nutrition Facts : Calories 528.7, Fat 32, SaturatedFat 7.8, Cholesterol 153.6, Sodium 713.5, Carbohydrate 21.2, Fiber 1.4, Sugar 6.7, Protein 38.4
More about "instant pot vitello tonnato poached veal with tonnato sauce recipes"
VITELLO TONNATO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
INSTANT POT RATATOUILLE (VEGETABLE STEW) - THE DINNER BITE
From thedinnerbite.com
VEAL STEW (INSTANT POT) - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
SUMMER ITALIAN VEAL ROAST PRESSURE COOKER RECIPE
From hippressurecooking.com
PORK TENDERLOIN VITELLO TONNATO (VEAL WITH TUNA …
From seriouseats.com
VITELLO TONNATO | RECIPE | KITCHEN STORIES
From kitchenstories.com
VEAL WITH TUNA SAUCE VITELLO TONNATO - CIA COOK ITALIAN ABROAD
From blog.giallozafferano.com
VITELLO TONNATO (VEAL WITH TUNA & ANCHOVY SAUCE) - COOK EAT WORLD
From cookeatworld.com
VITELLO TONNATO RECIPE - SCOTT CONANT - FOOD & WINE
From foodandwine.com
INSTANT POT® VITELLO TONNATO (POACHED VEAL WITH TONNATO SAUCE)
From easycookfind.com
VITELLO TONNATO: THE QUICK AND EASY RECIPE - LA CUCINA …
From lacucinaitaliana.com
INSTANT POT® VITELLO TONNATO (POACHED VEAL WITH TONNATO SAUCE)
From easycookfind.com
INSTANT POT® VITELLO TONNATO (POACHED VEAL WITH TONNATO SAUCE)
From metaskip.xyz
VITELLO TONNATO (VEAL WITH TUNA-CAPER SAUCE) | SAVEUR
From saveur.com
CLASSIC VITELLO TONNATO RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
INSTANT POT® RECIPES
From allrecipes.com
VITELLO TONNATO (VEAL WITH A TUNA SAUCE) | ITALY MAGAZINE
From italymagazine.com
15 EASY INSTANT POT POTATO RECIPES
From allrecipes.com
INSTANT POT® VITELLO TONNATO (POACHED VEAL WITH TONNATO SAUCE) …
From cookthismeal.com
You'll also love