Tuna and veal? Sounds like a strange mixture at first. But not in vain Vitello Tonnato the hit at the Italian around the corner. Your is cooked in white wine and vegetables Veal super tender and aromatic. Then the Tuna in the form of a sauce and completes the starter to an exciting taste experience. Have you never dared to order Vitello Tonnato in a restaurant? Then just try it out yourself at home!
Would you like to conjure up an Italian 3-course menu? Then I recommend this delicious starter, no matter what comes after! Pizza or pasta as a main course and a classic panna cotta as a dessert? Simply delicious! Pamper yourself and your friends. With this Vitello Tonnato recipe you are guaranteed to succeed with the starter.
Peel the onion, garlic and carrots, clean and peel the celery. Roughly chop the vegetables, leave the onion and garlic whole.
Put the carrot, garlic, celery, onion, rosemary, bay leaves, cloves, olive oil and salt in a saucepan with water along with the meat. Add white wine and slowly bring to the boil.
Let the meat steep for 1.5 to 2 hours at a low temperature. Let cool in the stock.
For the sauce, boil eggs and roughly chop them. Crumble the tuna and eggs in a bowl. Add the anchovies, half of the capers, salt, pepper and a little oil. Puree with a hand blender until a creamy sauce is formed.
Cut the cooled meat into thin slices, arrange on a plate, brush with the sauce and sprinkle with the remaining capers.