Sam Siftons Vitello Tonnato Recipes

SAM SIFTON'S VITELLO TONNATO

Sam Sifton's Vitello Tonnato image

This unlikely pairing of veal and tuna is shockingly irresistible, as Sam Sifton discovered in bringing the recipe to The Times in 2011. As with all simple cooking, ingredients are key here. Don't skimp on the veal, or the tuna, or the mayonnaise. They all mingle together to create something better than the sum of their parts.

Provided by Sam Sifton

Categories dinner, main course

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 19

Ingredients

2 pounds boned veal eye round
1 (7-ounce) container best-quality Italian tuna, shredded
1 medium yellow onion, peeled, chopped in quarters and stuck with 2 cloves
1 celery rib, roughly chopped
1 carrot, peeled and roughly chopped
1 parsley sprig
1 1/2 cups chicken broth, preferably low-sodium or homemade
½ teaspoon kosher salt
10 black peppercorns, ground
1 bay leaf
1 1/2 cups dry white wine
2 egg yolks
1 cup extra-virgin olive oil
1 (12-ounce) container best-quality Italian tuna in olive oil, finely chopped, with its oil
2 anchovies, rinsed, dried and minced
1 tablespoon caper brine
Lemon juice
Veal broth (see above)
Kosher salt, to taste

Steps:

If necessary, tie the veal with cotton string, so that it resembles a salami. Place the meat in a heavy-bottomed pot or Dutch oven and cover with tuna, onion, celery, carrot, bay leaf, parsley, wine, broth, salt and pepper, then heat over a high flame until it comes to a boil. Immediately reduce heat to very low, cover and simmer for 35 to 40 minutes, or until the internal temperature of the veal reaches 130 degrees.
Remove meat to a large, nonreactive bowl, strain the broth over it, cover and allow the meat to cool in the refrigerator. (Discard solids.)
Meanwhile, put yolks in a medium bowl. Beat together with a wire whisk. Begin to add oil as you beat, a very little at a time, adding more as each bit is incorporated. When a thick emulsion forms, then you can add oil a little faster, but not much faster. The entire process should take roughly 5 to 7 minutes. (You may not need all the oil.)
Add tuna, anchovies and caper brine to the mixture, then beat to incorporate. Add a few tablespoons of the veal broth to thin the sauce slightly. Taste and adjust seasoning, adding lemon juice or more broth to taste. The sauce should not taste overly mayonnaisey but should lurk in the neighborhood.
Remove the cooled veal from its broth, untie and cut across the grain into very thin slices. Arrange these neatly on a platter with the edges of the slices overlapping, and spoon the tuna sauce over the top. Cover and return to refrigerator overnight or until ready to use. Garnish with capers or fried capers, lemon, hard-cooked egg wedges or sprigs of parsley. Serve with copious amounts of bread and a green salad, lightly dressed.

VITELLO TONNATO

Vitello Tonnato image

Provided by Food Network

Time 2h24m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 1/2 pound piece of boneless veal top round, tied
1/2 cup dry white wine
1 onion, carrot and celery, each finely chopped
Bouquet garni: 1 peeled clove garlic, 4 sprigs parsley, 1 bay leaf and 1 teaspoon dried rosemary or thyme, tied in cheesecloth
6 1/2 to 7- ounce can tuna fish, preferably imported from Italy and preferably packed in olive oil
Small can (2 ounces) flat anchovy fillets, packed in olive oil
3 to 4 tablespoons nonpareil capers
1/2 cup each vegetable oil and extra virgin olive oil
1 teaspoon grated lemon zest and 3 to 4 tablespoons fresh lemon juice
1 cup mayonnaise
Salt and freshly ground black pepper
Serving suggestions: steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley

Steps:

Place the veal in a casserole large enough to accommodate it. Add the wine and enough water to cover the veal by 1/2 an inch. Remove veal and set aside. Add vegetables and bouquet garni to the water and bring the liquid to a boil. Return the meat to the simmering water, cover and cook gently for about 1 1/2 hours or until the veal is cooked through.
Remove the veal from the heat and let it cool in its own liquid, remove it from the liquid and the veal is ready. (Boil the remaining liquid down by half and use as you would broth.) Remove strings and thinly slice.
In a food processor puree until creamy the tuna fish, anchovies, capers, vegetable and olive oils. Add lemon zest and 3 tablespoons of the lemon juice (add more if you wish). Transfer the mixture to a mixing bowl and fold in the mayonnaise and season very well with salt and pepper.
Spread bottom of a shallow nonmetal dish with a layer of tuna sauce. Arrange some veal slices, in a single layer, end to end, over the tuna sauce. Cover first layer of veal again with tuna sauce. Build up a second layer of veal and cover with sauce again. End with a generous layer of sauce, (making sure veal is entirely covered so that it does not dry out). Cover with plastic and refrigerate for 24 hours.
Serve chilled with steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley.

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