Ingredients with Measurements:
- 1 lb. veal tenderloin
- 1/4 cup olive oil
- Salt and pepper
- 1/2 cup mayonnaise
- 2 tbsp. capers, drained
- 2 anchovy fillets
- 2 tbsp. lemon juice
- 1/4 cup canned tuna, drained
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 1/4 cup chopped parsley
Special equipment needed:
- Grill
- Food processor or blender
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. Brush the veal tenderloin with olive oil and season with salt and pepper.
3. Grill the veal for 10-12 minutes, turning occasionally, until it is cooked to your desired doneness.
4. While the veal is grilling, prepare the tonnato sauce. In a food processor or blender, combine the mayonnaise, capers, anchovy fillets, lemon juice, canned tuna, chicken broth, and white wine. Blend until smooth.
5. Once the veal is cooked, let it rest for 5 minutes before slicing it thinly.
6. Arrange the sliced veal on a platter and spoon the tonnato sauce over it.
7. Garnish with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 420
- Fat: 32g
- Carbohydrates: 3g
- Protein: 29g
Substitutions for ingredients:
- Veal tenderloin can be substituted with beef tenderloin or pork tenderloin.
- Chicken broth can be substituted with vegetable broth or water.
- Canned tuna can be substituted with canned salmon or canned sardines.
Variations:
- Add sliced hard-boiled eggs as a garnish.
- Use a different type of meat, such as chicken or turkey.
- Add chopped olives to the tonnato sauce.
Tips and tricks:
- Let the veal rest before slicing it to ensure that it stays juicy.
- Make the tonnato sauce ahead of time and store it in the refrigerator until ready to use.
- Serve the dish at room temperature.
Storage instructions:
- Store any leftover veal and tonnato sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the veal, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the sliced veal on a bed of arugula or mixed greens.
- Serve the dish on a platter with sliced lemons and capers as a garnish.
Garnishes:
- Chopped parsley
- Sliced lemons
- Capers
- Sliced hard-boiled eggs
- Olives
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the tonnato sauce is too thick, add a little more chicken broth or white wine to thin it out.
Food safety advice:
- Make sure to cook the veal to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
- Vitello Tonnato is a traditional Italian dish that originated in the Piedmont region of Italy.
Flavor profiles:
- The grilled veal is tender and juicy, while the tonnato sauce is tangy and savory with a hint of brininess from the capers and anchovies.
Serving suggestions:
- Serve as an appetizer or a main course.
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Region: Italian