I’m glad I was able to get a veal roast. After making this, I cannot imagine using any one of the substitutions. Thanks Beth!
This is a simple but sophisticated recipe. The first step is to poach the veal in a broth of vegetables and water. While that is cooling I prepare the sauce. After 32 weeks of cooking, I was finally able to make mayo. About time! The tuna sauce for this dish is a blend of homemade mayo, tuna, anchovies, capers, olive oil and lemon juice. The sauce is spread on a platter and layered repeatedly with the cooled, thinly sliced veal. The dish is then refrigerated for 24 hours. It is brought to room temperature before serving.
This dish was a success. I liked it but I cannot explain why. I can definitely see this being served at a dinner party. With each bite I can taste the sweet, tender veal and all of the ingredients in the tuna sauce. My palette recognizes all the flavors but I’m not sure I am appreciating them fully in this combination. Perhaps the right wine pairing would make this all come together. I’m not sure what would be a choice. Please leave me a comment if you have a vino suggestion.
serving of Vitello Tonnato