Veal with tuna sauce, the simplest and tastiest summer main course!
While it might remind most people of a French dish, vitel tonnè is actually a classic of Piedmontese cuisine. Its origins date back to the 1700s, when the word "tonnè" was misleading: the earliest version of this recipe contained no trace of tuna.
The secret to a perfect vitello tonnato
The recipe is simple, as we'll see shortly, but the result doesn't always live up to expectations. What really determines the success of such a seemingly easy-to-cook dish? Naturally, the tenderness of the veal. The rump slices must remain tender, so be careful to buy quality meat and cook it carefully, avoiding overcooking, which risks turning the slices dark and stringy.
Iconic dish of the 80s!
We're used to remembering it as one of the iconic dishes of 1980s cuisine, along with shrimp cocktail, Russian salad, and voil au vent. But veal with tuna sauce has maintained a prominent place in Italian culinary tradition and remains one of the most beloved summer recipes. Served as an appetizer or main course, accompanied by a fresh tomato salad, it's sure to please everyone, even the littlest ones, thanks to its mouth-watering tuna sauce. And when you're finished with the veal slices, you can mop up the sauce with some crusty bread to ensure there's no sauce left on your plate!
How to prepare veal with tuna sauce
People: 4 Difficulty: easy Preparation time: 35 minutes Cooking time: 25 minutes.
Ingredients
- 700 g veal rump 150 g tuna in oil 100 g mayonnaise 10 g desalted capers 10 g anchovies in oil parsley
How to make veal with tuna sauce
Bring water to a boil in a saucepan. Add the meat and reduce the heat.
Simmer for about 25 minutes (the meat should reach 64°C at the core). Once ready, drain and let cool. In a separate bowl, blend the capers, anchovies, and tuna in oil. Once the cream is ready, add the mayonnaise.
Cut the meat into slices and serve with the sauce.
Garnish with a few parsley leaves and serve.