savoury delights

aperitivo – vitello tonnato …

 

Another treat for aperitivo: I’m sure you know vitello tonnato from your frequent pilgrimages to your trusted Italian restaurant. Of course you can do it at home … well: I admit I bought the veal at my trusted food store …

(You may also start from the scratch w/ preparing the veal by yourself … I skipped this task by buying ready-to-eat veal slices at my trusted food store. Belief me: otherwise it becomes a longish adventure!)

So we start w/ a lot of cooked veal as thinly sliced as possible …

For the home-made sauce …

… we need:

  • canned tuna
  • Greek yoghurt
  • olive oil & lemon flavored oil
  • capers
  • anchovies
  • hard-boiled eggs.

Grab an egg-whip & mix the Greek yoghurt w/ the oils. Add some salt & pepper to taste. You may substitute lemon flavoured oil for olive oil w/ some grated lemon zest.

Chop the eggs … pull apart the tuna and add capers & anchivies.

Put everything (tuna, capers, anchovies, chopped eggs, yoghurt mess) in a high pot, grab your electric hand-held blender & start blending until everything is transformed into a thick creamy mess.

Have a closer look at the texture of the sauce: It isn’t so smooth as you might expect. That’s because I used a simple handheld blender. (A real big food processor might be able to deliver a smoother sauce!)

Now start arranging …

Arrange the veal on a plate & distribute the creamy mess overall the veal.

Be sure to have some soft Italian bread on your table to wipe up all the delicious sauce!

Enjoy!

aperitivo – vitello tonnato …
Prep Time15 minutes
Servings: 4
ingredients:
  • 200 g roast veal (thinly sliced)
  • 1/2 can tuna in olive oil (about 65g tuna plus olive oil)
  • 2-3 anchovies
  • 1/2 tbsp capers
  • 2 hard-boiled eggs
  • 2 tbsp Greek yoghurt (about 50-60 g)
  • 1 tbsp lemon flavoured oil
  • 2 tbsp olive oil
  • 1/2 tsp sweet mustard
  • salt & pepper
how to:
  • Boil the eggs.
  • In the meantime get your tuna in olive oil, the anchovies & the capers ready.
  • Mix the Greek yoghurt w/ the lemon flavoured oil, the olive oil, the mustard & add salt & pepper to taste w/ an egg whip.
  • Chop the hard-boiled eggs w/ an egg cutter.
  • Put everything in a blender pot & blend w/ a handheld electric blender until everything is smooth.
Notes
Prep time: includes boiling the eggs. It’s faster if you have your eggs already boiled …
Roast veal: Think about 50 g veal for each person.
Tuna: You may add some of the olive oil, but not all!
Lemon flavoured oil: You may also add some grated lemon zest & use only plain olive oil.
Greek yoghurt: Instead of the yoghurt & oil mix you may also use mayonnaise (70-80%). Or you may blend fresh eggs & olive oil to make your own mayonnaise. 
The tuna cream is fine in the fridge for at least 1 day.