Veal with tuna (Vitello tonnato) is a traditional Italian dish that is ideal for lunch or dinner on warm summer days and is normally eaten as an entree . The original recipe requires quite a lot of preparation, using poached veal, but this is a much simpler recipe and the taste is still very good.
Ingredients
- 400g sliced rare roast beef - can be purchased from the supermarket
- 100g can of tuna in olive oil
- 100g mayonnaise
- 1 egg yolk
- 2-5 anchovies
- 1 clove garlic
- 1 lemon, juiced
- 1 teaspoon seeded mustard
- 1 large tomato, sliced
- 1 tsp capers - rinsed if you prefer
- 1-2 zucchini
- 1 tsp vinaigrette dressing
Method
- Slice the zucchini in half and steam for approximately 15 mins - they should be cooked, but still firm.
- While still warm, pour the vinaigrette dressing over them and set aside.
- Puree the tuna, egg yolk, anchovies, garlic, lemon and mustard in a blender until fairly smooth.
- Combine with the mayonnaise.
- Lay some of the rare roast beef slices on the serving dish and pour some of the tuna sauce over them. Repeat until all of the meat and sauce have been used.
- Dress the top of the dish with the sliced tomatoes and capers.
- Serve the veal and zucchini with some crusty bread.
Serve: 4
