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