Search Angie's Recipes


Vitello Tonnato


© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


Vitello tonnato is a classic Italian entrée of cold, sliced veal served with a creamy, mayonnaise-like sauce that has been flavoured with tuna and garnished with capers. As unusual, or even weird, as this combination might sound at first, they go surprisingly well together and taste really good ... defintiely a new ultimate surf & turf for me. Traditionally it's made with veal top round, but I find that the rich veal tongue pairs perfectly with this creamy, tangy, salty and slightly spicy tuna sauce. The old fashioned way of preparing a tonnato doesn't include mayonnaise, but hard-boiled eggs. Tonnato is not only great with meat, also fantastic with grilled veggies, pasta or salad. So make an extra batch and enjoy it!

Tonnato Tuna Dressing
  • 1 / 800-1000 g Beef tongue, organic and grass-fed
  • 1 Large onion, chopped
  • 1 Carrot, chopped
  • 1 stalk Cellery, chopped
  • 2 Bay leaves
  • 2 Cloves
  • 3 Garlic cloves
  • 6 Parsley sprigs
  • 300 ml Dry white wine
  • 300 ml Water
  • 2 tsp Salt
  • 1/2 tsp Freshly ground black pepper
  • 140 g Tuna in its own juice, drained
  • 3 Anchovy fillets, chopped
  • 1 tbsp Capers, drained and rinsed
  • 1 tbsp Freshly squeezed lemon juice
  • 1 Jalapeno pepper
  • 150 g Homemade mayonnaise
  • 60 ml Extra-virgin olive oil
  • Salt
  • Lemon zest, to garnish
  • Chopped flat parsley, to garnish
  • Caper berries, to garnish
  1. Rinse the veal tongue thoroughly. Place the tongue, chopped vegetables, spices, salt and pepper in the instant pot. Add in white wine and water to cover the tongue. Close and seal the lid. Select 'pressure cook' and set time for 40 minutes. Allow the pressure to release naturally. This will take about 15 minutes.
  2. Unlock and remove the lid. Using tongs, remove the tongue. Peel the tough skin off while still hot. Wrap tightly in plastic wrap and refrigerate until chilled, at least 45 minutes. To make tuna dressing. Blend tuna, anchovies, capers, lemon juice, jalapeno pepper, mayonnaise and olive oil until smooth. Taste and season tonnato with salt. Transfer the tuna sauce into a jar and refrigerate until chilled, about 20 minutes.
  3. Cut the tongue crosswise into 1/4-inch thick slices and arrange them on plates. Spoon some of the sauce over the tongue medallions and garnish with the lemon zest, chopped flat parsley and capers. You can also pour 1/4 cup of tuna sauce on a plate, then arrange the sliced veal tongue over, and garnish as desired.

© 2021 | http://angiesrecipes.blogspot.com





© 2021 | http://angiesrecipes.blogspot.com


49 comments:

Brian 9/10/21 01:09

That's interesting and I could probably eat it until I knew what it was!

[Reply]
babYpose 9/10/21 01:40

Amazing surf and turf, Tuna sauce sounds good..

[Reply]
Ben | Havocinthekitchen 9/10/21 02:15

I've never heard of nor tried Vitello tonnato, but I agree the combination of veel, tuna, and capers sounds a bit peculiar (Although I believe delicious). I also love tongue, but it's not always easy to find it in Canada. Beautiful presentation, too!

[Reply]
Tom 9/10/21 03:00

...this one is totally new to me!

[Reply]
Christine 9/10/21 03:32

I never heard of this, looks good.

[Reply]
J.P. Alexander 9/10/21 04:17

Se ve muy rico te mando un beso y gracias por receta. Te mando un beso

[Reply]
Gustyanita Pratiwi 9/10/21 04:45

your ingrefient dish was so premium...tounge beef and tuna....
and the topping sauce was so creammy....love your recipe Dear Angie

[Reply]
Lola Martínez 9/10/21 08:10

Un plato muy interesante que desconocía con lengua y es una forma estupenda de preparar esta parte del animal tan olvidada.
Bss

[Reply]
delphine 9/10/21 08:56

Cela doit être un délice

[Reply]
eileeninmd 9/10/21 11:21

Hello,
This is new to me, interesting ingredients in the recipe. Thanks for sharing.
Take care, have a happy weekend.

[Reply]
Stefania 9/10/21 11:41

Io adoro il vitello tonnato, semplice e gustoso.
La tua ricetta è un pò diversa e in più c'è anche il peperoncino.
Dovrei provarla.

[Reply]
lea 9/10/21 13:16

Buonissimo questo piatto! Io questa salsina la aggiungo sempre alla carbe quando devo riciclare qualche pezzetto di bollito! Buon fine settimana!

[Reply]
DEZMOND 9/10/21 13:18

I still cannot recover from the fact that you actually eat someone's tongues! LOL

[Reply]
Whats Cookin Italian Style Cuisine 9/10/21 13:43

Never had tongue before it sure looks delicious and great presentation.

[Reply]
Nancy Chan 9/10/21 15:15

It sure looks good but I have never had tongue before. Happy weekend.

[Reply]
Martyna 9/10/21 15:19

This have to very delicious!😊

[Reply]
Królowa Karo 9/10/21 15:53

What delicious! It looks beautiful!

[Reply]
Ann 9/10/21 16:07

I haven't tasted that or anything like that,
your presentation looks so good... and I'd like to try some.


Ann
https://roomsofinspiration.blogspot.com/

[Reply]
Sakuranko 9/10/21 17:26

OMG this looks so good darling

[Reply]
Kitchen Riffs 9/10/21 17:42

I LOVE this dish! And use the sauce as a dip, too -- it's great with potato chips. All mayo all the time when I make this -- no hard-boiled eggs. Anyway, your presentation and recipe looks wonderful. Thanks.

[Reply]
bill burke 9/10/21 17:50

I never had tongue before but it does look good.

[Reply]
Paula Montenegro 9/10/21 19:07

This is one of the essential cold dishes here for Christmas because of the hot weather. Great recipe Angie!

[Reply]
Bernadette 9/10/21 20:08

Not a fan of veal but the sauce is something I would make. It sounds like it would be great with a crudite.

[Reply]
Tania|mykitchenstories 10/10/21 02:12

Hi nancy. This is one of my favourite dishes. I just find the tuna and caper sauce to be compltely irresistable. Yours looks great

[Reply]
Norma2 10/10/21 03:33

In Argentina it is a must at Christmas and New Year tables. We usually prepare it with beef. Also for those dates we prepare vaccinia "a la vinaigrette", which we add with "vinaigrette sauce" prepared with: vinegar ½ cup-
salt 1 pinch
garlic cloves 5 units-
2 tablespoons parsley
pepper to taste-
oil 1 cup. Mix everything cold and pour over the already cooked and cold tongue.
Kisses angie

[Reply]
Nammi 10/10/21 06:40

I knew it was the tongue when it first saw it on instagram. not sure I am going to be a fan of it but this looks very nice on the plate. hope you have a nice sunday

[Reply]
thepaintedapron.com 10/10/21 14:59

Another culinary lesson and adventure, a recipe full of things I've never had...the presentation is beautiful!
Jenna

[Reply]
Jeff the Chef 10/10/21 18:47

Vitello tonnato! That's a very special dish for me, because I've never had it, but I know it well! I came upon a recipe for it, and was so astonished by it ... so I wound up making it with chicken instead of veal, plenty of times. Love it! One of these days, will try it with veal!

[Reply]
Maria Grazia Ferrarazzo Maineri 10/10/21 19:37

One of my favourite dishes, Angie! Thank you so much for sharing!
MG

[Reply]
Roz | La Bella Vita Cucina 10/10/21 22:07

Oh Angie,
thank you so much for making and posting this very special Italian recipe! I have neither made it or tried it before. But my mother told me that my relatives made Vitello Tonnata for them one year when they visited Italy. It's on my bucket list of foods to try and make. So thank you for the recipe, the process and as always the beautiful photography!
Be well ❤️
Roz

[Reply]
foodtravelandwine 11/10/21 02:51

What a presentation!!...I love the idea of vitello tonnato with tongue...it looks fantastic!!......Abrazotes, Marcela

[Reply]
Lovely 11/10/21 09:04

Wow! Looks so yum!
xoxo
Lovely
www.mynameislovely.com

[Reply]
Rose world 11/10/21 14:55

I like veal, so this cold dish will suit me.

[Reply]
Pattie @ Olla-Podrida 11/10/21 17:43

Your photos are always magazine quality, your food looks restaurant quality. I had to smile at the first commentor who said that he could probably eat it until he knew what it was. I had a similar situation at the home of a friend. I am not a fan of tuna.

[Reply]
speedy70 11/10/21 20:33

Adoro questo piatto, complimenti!!!!

[Reply]
Yvonne @ Fiction Books Reviews 12/10/21 07:46

I'm really not feeling too much love for any of the ingredients in this dish, as I don't like tuna or anchovies and even as a confirmed meat eater, I can't stomach veal.

It sounds as though this dish is very similar to "Carpaccio" though, which I do enjoy from time to time, although it has to be a really good Italian restaurant before I will order it, as cheaper versions can taste pretty awful.

Thanks for sharing and I'm sorry I didn't feel the love for this dish :)

[Reply]
The Yum List 12/10/21 12:05

I'm pretty sure this have my name on it.

[Reply]
Debra Eliotseats 12/10/21 14:41

I would love to try this with grilled veggies!

[Reply]
David 12/10/21 19:16

Angie, Really different! I've never imagined tuna with beef but then again, veal is less distinctive than roast beef. I'd sure give it a try. Good luck finding veal tongue or even beef tongue anywhere around these parts... Take Care, Big Daddy Dave

[Reply]
Raymund 13/10/21 03:14

Ohhh, I never tried beef tongue like this. I always make them with creamy gravy and mushroom, this certainly is something new to me

[Reply]
Eva Taylor 13/10/21 13:39

I have to try this! It sounds super weird but it must be delicious.
Éva http://kitcheninspirations.wordpress.com/

[Reply]
Julie 13/10/21 19:05

looks super delicious..lovely!!

[Reply]
bread&salt 13/10/21 22:47

Great combination! Ingredients are so rich and healthy.

[Reply]
tigerfish 14/10/21 00:07

Don't know where to get beef tongue over here. May have to search a specialty butchery to find such cuts.

[Reply]
Izaa 15/10/21 06:53

This looks very nice

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Add to Google

Angie

Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


Friends

Join Us

angiesrecipes
skip to top

skip to top