This is a guest post from the fabulous Hanneke Eerden. She is the brains (and beauty) behind The Dutchess Cooks, a Netherlands based food blog with recipes to make you salivate within seconds. Without further ado, here’s Hanneke’s vitello tonnato recipe.
***and if you want more of Hanneke, check out her Facebook page!
Today I’m going to give you one of my favorite Summer recipes: Vitello Tonnato. Or, in English, veal with a tuna sauce. It’s a dish you can serve as an appetizer, an entree and also as a main dish.
It’s an Italian dish, and it’s eaten cold. This recipe calls for thin slices of veal and that means I didn’t prepare the veal myself but bought slices of veal roulade. You can buy this at the deli shop and it’s much easier than doing it yourself. But one day I’ll make it myself and I will post it of course. Today we’re going for convenience and lazy, if that’s okay with you?
Even though I think homemade will taste better, because I have an idea bubbling in my head..it involves veal, a grill and something else that I won’t give away yet..oooh now I can’t wait to go and try it!! Normally the veal is boiled, but I will roast it. On the grill! Geez, that’s how fast my mind works, within 2 sentences I’ve already got a recipe in my head and I’m drooling above my keyboard! Gone is my laziness ha!
But okay, until then you’ll have to settle with this recipe, and don’t worry, it’s awesome too!! Would I post it otherwise?? Neh, exactly!
Oh btw..the pics are a bit crappy this time, blame it on the wine or something..sorry!!
The trick for this dish is to prepare it several hours in advance and let it rest in the fridge. The taste will develop itself plus you can even make it one day ahead.
The amount of veal you need to buy depends on when you want to serve it. For an appetizer a few slices is enough for one person, but as a main dish you’ll need about 15-20 slices (depending on the thickness of the slices and how hungry you are haha). The sauce ingredients are enough for a main dish for two persons.
Ingredients for the sauce:
1 small can of tuna (not drained)
2 tablespoons capers (rinsed and drained)
2 cornichons (or gherkin, rinsed and drained)
½ cup mayonnaise
1 cup parsley
Olive oil (optional)
Extra ingredients for finishing:
Capers (rinsed and drained)
Put all the ingredients for the sauce in a blender and pulse until creamy. If it’s too thick (it should be quite thin, or in my case spreadable) you can add olive oil until the consistency is as you want it.
As I mentioned before, the number of veal slices depends on how/when you want to serve it.
Start with arranging one layer of veal on a large plate, drizzle some sauce over it.
Cover with another layer of veal. On top of that divide again some sauce over it, and “decorate”it with capers, achovies and parsley.
Cover with cling foil and let it rest in the fridge.
Easy and delicious!
For my Dutch readers:
Voor de saus heb je nodig:
1 klein blikje tonijn (niet afgieten)
1.5 eetlepel kappertjes (afgespoelen en laten uitlekken)
2 cornichons (oftewel kleine franse augurkjes, even afspoelen)
3 volle eetlepels mayonaise
Handvol platte peterselie
Olijf olie (indien nodig)
Meng deze ingrediÃ«nten met een blender tot een romige dunne saus, als de saus te dik is naar je smaak kun je olijf olie toevoegen.
Verder heb je nodig:
Kalfsrollade plakjes (hoeveelheid hangt af of je het wilt serveren als hapje, voorgerecht of hoofdgerecht. Voor hoofdgerecht is 15-20 plakken p.p. genoeg).
Extra kappertjes, ansjovis en peterselie.
Verdeel plakjes vlees op een bord, hierover gaat wat saus, weer een laagje vlees en eindig met saus. Maak het af met de extra kappertjes, ansjovis en peterselie.