Instant Pot Vitello Tonnato Poached Veal With Tonnato Sauce Recipes

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INSTANT POT® VITELLO TONNATO (POACHED VEAL WITH TONNATO SAUCE)

This summery dish hails from the Piedmont region of Italy. It's perfect for a light summer meal or as an appetizer. This is the original version using hard-boiled eggs. Some recipes call for mayonnaise, but trust me, this version is the authentic. Serve with a crisp, dry white wine.

Provided by Buckwheat Queen

Categories     Meat and Poultry Recipes     Beef     Veal

Time 3h15m

Yield 4

Number Of Ingredients 18



Instant Pot® Vitello Tonnato (Poached Veal with Tonnato Sauce) image

Steps:

  • Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.
  • Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.
  • Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.
  • Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.
  • Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.

Nutrition Facts : Calories 406 calories, Carbohydrate 38.5 g, Cholesterol 191.5 mg, Fat 12.1 g, Fiber 5.7 g, Protein 29.8 g, SaturatedFat 3.3 g, Sodium 399.1 mg, Sugar 3.6 g

1 cup water
½ cup vegetable broth
½ cup white wine
1 clove garlic
1 teaspoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander seeds
5 whole cloves
2 large bay leaves
1 pound "magatello" cut of veal
1 yellow onion, halved
2 large unpeeled potatoes, washed and halved
2 large hard-boiled eggs, diced
1 (3 ounce) can tuna in spring water, drained
2 pieces anchovy fillets
4 teaspoons capers, drained
1 tablespoon extra-virgin olive oil, or more to taste
salt and ground pepper to taste

VITELLO TONNATO

Provided by Food Network

Categories     main-dish

Time 9h45m

Yield 4 to 6 appetizer servings

Number Of Ingredients 25



Vitello Tonnato image

Steps:

  • In a large Dutch oven or casserole, combine the veal, chicken stock, wine, onions, carrots, celery, rosemary, bay leaves, and peppercorns. Add water as needed to cover the meat and bring to a boil. Reduce the heat to a simmer and cover tightly. Simmer, turning once, until the meat is tender and an instant-read thermometer registers 145 to 150 degrees F, about 50 minutes to 1 hour.
  • Transfer the veal to a platter and let cool. Strain and reserve the cooking broth. Wrap the veal tightly and refrigerate until well chilled (up to 24 hours).
  • To make the sauce, combine the tuna, anchovies, capers, white wine vinegar, lemon juice, and lemon zest in a blender or food processor and blend to a very smooth texture, about 2 minutes. Add the mayonnaise and process to blend thoroughly. Add 1 tablespoon of the reserved cooking broth. Add more, if desired, to taste or for a thinner consistency. Refrigerate in a tightly sealed container for at least 2 and up to 24 hours. (The sauce tastes best if made 1 day in advance and allowed to rest overnight).
  • To serve, thinly slice the meat and arrange on a platter. Drizzle the sauce over each slice, season generously with the kosher salt and black pepper. Garnish by sprinkling with additional capers and chopped parsley. Arrange the lemon slices around the platter and serve.
  • In a blender or food processor, combine the egg and lemon juice and process for 10 seconds. With the machine running, slowly pour in the oil through the feed tube and process until emulsified. Add the salt and black pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise can be stored in an airtight container in the refrigerator for up 24 hours).

1/2 cup Mayonnaise, recipe follows
Kosher or other coarse-grain salt
Freshly cracked black pepper
Chopped parsley leaves, for garnish
Lemon slices, for garnish
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 cup chicken stock
1 cup dry white wine
1 (2 to 2 1/2-pound) veal roast from the leg or loin, boned and tied
1 cup chopped yellow onions
1/2 cup chopped carrots
1/2 cup chopped celery
1 large sprig fresh rosemary
2 bay leaves
1 teaspoon black peppercorns
2 (6-ounce) cans oil-packed solid white tuna, drained
8 anchovy fillets, drained and chopped
2 teaspoons capers, rinsed, plus extra for garnish
2 tablespoons white wine vinegar
1 large egg, at room temperature*
1 tablespoon fresh lemon juice
1 cup olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

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



Vitello Tonnato (Cold Veal With Tuna Sauce) image

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

2 lbs boneless veal roast, tied securely at one inch intervals (a solid cylindrical piece of meat, usually from the leg, with fascia and membranes removed)
2 carrots, peeled and quartered
2 onions, peeled and quartered
1 stalk celery, quartered
2 sprigs fresh parsley
1 bay leaf
4 black peppercorns
water, to cover
1 1/2 cups mayonnaise, preferably homemade (LOL. Just don't use salad dressing)
6 1/2 ounces tuna, preferably packed in oil, drained
2 anchovy fillets, chopped
1/2 small onions or 1/4 cup scallion, chopped
1 teaspoon fresh lemon juice
1/4 cup cold milk, approximately
2 tablespoons small drained capers
1 tablespoon finely chopped parsley (optional)
decorative lemon slice (optional)

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



Tonnato Sauce image

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

1 (7 ounce) jar olive oil-packed tuna, oil reserved
⅔ cup mayonnaise
6 oil-packed anchovy fillets
¼ cup extra-virgin olive oil, or more to taste
3 tablespoons lemon juice, or more to taste
2 tablespoons drained capers
1 clove garlic, minced, or more to taste
1 pinch cayenne pepper
salt and freshly ground black pepper to taste

CHICKEN WITH TONNATO SAUCE

A variation on the classic Italian Vitello Tonnato, which is thin slices of veal with a sauce made from tuna, lemon juice, mayonnaise, capers, and anchovy. The sauce is very easy to make in your food processor.

Provided by threeovens

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Chicken With Tonnato Sauce image

Steps:

  • In a large, plastic storage bag, combine 1 tablespoon lemon juice, oregano, and 2 minced garlic cloves; add chicken and marinate at least 10 minutes.
  • Heat oil in a large skillet over medium high heat; season chicken with salt and pepper.
  • Cook chicken until cooked through, about 5 minutes per side; let stand 5 minutes, then cut into 1/4 inch slices and set aside.
  • In a food processor, combine mayonnaise, capers, anchovy, and tuna; process until smooth.
  • Arrange arugula on each of 4 serving plates.
  • Top with chicken slices and either spoon some tonnato sauce on top or serve on the side.

2 tablespoons fresh lemon juice, divided
1 teaspoon dried oregano
3 garlic cloves, minced and divided
24 ounces boneless skinless chicken breast halves
1 tablespoon olive oil
salt & freshly ground black pepper
1/3 cup mayonnaise
2 teaspoons capers
1 anchovy fillet
1 (5 ounce) can tuna in water, drained
4 cups arugula

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