Vitello tonnato

In this recipe, we make our own sous vitello tonnato!

Ingredients

• 500 g veal fillet
• 2 cloves of garlic
• 2 tbsp olive oil
• 100 g capers (60 g drained weight)
• half a lemon
• 1 can of tuna in oil (approx. 150 grams)
• black pepper
• salty
• Arugula
• croutons (optional)
• Parmesan
• 5 tbsp mayonnaise
• 3-4 anchovy fillets

Preparation

Preparation

Heat the water to 60 degrees Celsius. Make a simple dressing with olive oil, salt, pepper, and crushed garlic. Rub the rub in well and place the veal fillet in a vacuum-sealed bag.

Yarn

Cook for 6 hours at 60 degrees Celsius and cool immediately in an ice bath. You can reduce the liquid from the bag and add it to the sauce for more flavor.

Sauce

Puree the tuna, half the capers (without liquid), anchovies, mayonnaise, chopped parsley, and the juice of half a lemon until smooth. If the sauce is still too thick, add a spoonful of liquid. Season with salt and black pepper to taste. For a nice presentation, pour the sauce into a squeeze bottle.

Serve

Ideally, thinly slice the vitello tonnato with a food processor. A knife is also fine, but it's a bit trickier to achieve wafer-thin slices. Serve with the remaining capers, tonnato, and optionally some arugula and Parmesan. Season with black pepper.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]