aperitivo – vitello…
Never heard of vitelli tonnato? It’s quite simple: you trusted food store or butcher will provide you with thinly sliced veal... and the sauce will be ready within minutes: a mix of tuna, anchovies, capers, hard-boiled eggs, Greek yoghurt and olive oil.
ingredients:
- 200 g roast veal thinly sliced
- 1/2 can tuna in olive oil about 65g tuna plus olive oil
- 2 anchovies
- 1/2 tbsp capers
- 2 hard-boiled eggs
- about 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 capes 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 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 mix you may also use mayonnaise (70-80%). Or you may blend fresh eggs & olive oil to make your own mayonnaise. (Think a moment about where you plan to serve & how long it might be sitting in the sun... before deciding how to proceed!)
The tuna cream is fine in the fridge for at least 1 day.