VITELLO TONNATO | Italian cuisine: meat & fish

Ingredients

For the meat:
• Veal tenderloin — 600–800 g
• Salt — to taste
• Black pepper — to taste

For the sauce:
• Shallot — 30 g
• Butter — 30 g
• Gelatin — 1 sheet
• Tuna — 100 g
• White wine — 20 ml
• Stock — 200 ml
• Salt — to taste
• Capers — 10 g
• Anchovies — 2 fillets
• Boiled egg yolks — 4

To finish:
• Capers
• Black caviar
• Edible flowers

⸻

How to make it

Meat:
1. Trim the veal from any silver skin and excess fat. Season generously with salt and pepper on all sides. Let it rest at room temperature for 20–30 minutes.
2. Place the veal on the grill grate away from direct heat, close the lid, and smoke for about 52 minutes, until the internal temperature reaches 54–56°C (medium rare).
3. Remove from the grill and let it rest for 15–20 minutes.

Sauce:
1. Soak the gelatin in cold water.
2. In a saucepan, sauté the chopped shallot in butter until soft.
3. Add the roughly chopped tuna and cook just until it turns pale.
4. Pour in the white wine and stock, add the gelatin, and let it reduce slightly.
5. Transfer everything to a blender cup, season with salt, add capers, anchovies, and egg yolks. Blend until smooth and silky.
6. Pour the sauce into a cream siphon.

Assembly:
1. Slice the veal very thinly and arrange it on a plate.
2. Top with the sauce from the siphon, then finish with capers, black caviar, and edible flowers.

Enjoy!