Vitello Tonnato Cold Veal With Tuna Sauce Recipes

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.

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.

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.