SAM SIFTON'S VITELLO TONNATO
This unlikely pairing of veal and tuna is shockingly irresistible, as Sam Sifton discovered in bringing the recipe to The Times in 2011. As with all simple cooking, ingredients are key here. Don't skimp on the veal, or the tuna, or the mayonnaise. They all mingle together to create something better than the sum of their parts.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 19
Steps:
- If necessary, tie the veal with cotton string, so that it resembles a salami. Place the meat in a heavy-bottomed pot or Dutch oven and cover with tuna, onion, celery, carrot, bay leaf, parsley, wine, broth, salt and pepper, then heat over a high flame until it comes to a boil. Immediately reduce heat to very low, cover and simmer for 35 to 40 minutes, or until the internal temperature of the veal reaches 130 degrees.
- Remove meat to a large, nonreactive bowl, strain the broth over it, cover and allow the meat to cool in the refrigerator. (Discard solids.)
- Meanwhile, put yolks in a medium bowl. Beat together with a wire whisk. Begin to add oil as you beat, a very little at a time, adding more as each bit is incorporated. When a thick emulsion forms, then you can add oil a little faster, but not much faster. The entire process should take roughly 5 to 7 minutes. (You may not need all the oil.)
- Add tuna, anchovies and caper brine to the mixture, then beat to incorporate. Add a few tablespoons of the veal broth to thin the sauce slightly. Taste and adjust seasoning, adding lemon juice or more broth to taste. The sauce should not taste overly mayonnaisey but should lurk in the neighborhood.
- Remove the cooled veal from its broth, untie and cut across the grain into very thin slices. Arrange these neatly on a platter with the edges of the slices overlapping, and spoon the tuna sauce over the top. Cover and return to refrigerator overnight or until ready to use. Garnish with capers or fried capers, lemon, hard-cooked egg wedges or sprigs of parsley. Serve with copious amounts of bread and a green salad, lightly dressed.
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Waleed Ansari
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors. The veal was tender and juicy, and the sauce was rich and creamy. I will definitely be making this dish again.
Anna Mlangeni
[email protected]This was a delicious and easy dish to make. I used tuna packed in olive oil and it turned out great. The sauce was creamy and flavorful, and the capers added a nice briny touch. I will definitely be making this again!
Lakiesha Barkus
[email protected]I'm not a huge fan of veal, but I thought this dish was pretty good. The sauce was flavorful and the capers added a nice touch. I would definitely make this dish again, but I would use a different type of meat.
Claudia Leos
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the veal was a bit bland. I think I would prefer a lighter sauce next time.
ALEX WAISWA
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors. The veal was tender and juicy, and the sauce was rich and creamy. I will definitely be making this dish again.
Ahmed shahed
[email protected]This was a great dish to make for a special occasion. The veal was tender and juicy, and the sauce was rich and flavorful. I would definitely make this dish again.
La Pulga
[email protected]I'm not a huge fan of veal, but I thought this dish was pretty good. The sauce was flavorful and the capers added a nice touch. I would definitely make this dish again, but I would use a different type of meat.
Bad Bunny
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the veal was a bit bland. I think I would prefer a lighter sauce next time.
Melanie Bull
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors. The veal was tender and juicy, and the sauce was rich and creamy. I will definitely be making this dish again.
Atwa Abed
[email protected]This was a delicious and easy dish to make. I used tuna packed in olive oil and it turned out great. The sauce was creamy and flavorful, and the capers added a nice briny touch. I will definitely be making this again!
Md Minhaz hossain Rahat
[email protected]I'm not a huge fan of veal, but I thought this dish was pretty good. The sauce was flavorful and the capers added a nice touch. I would definitely make this dish again, but I would use a different type of meat.
Marlena Bijak
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the veal was a bit bland. I think I would prefer a lighter sauce next time.
Hasslyema Naloli
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors. The veal was tender and juicy, and the sauce was rich and creamy. I will definitely be making this dish again.
sunita tandan
[email protected]This was a great dish to make for a special occasion. The veal was tender and juicy, and the sauce was rich and flavorful. I would definitely make this dish again.
Fazal Sb
[email protected]I'm not a huge fan of veal, but I thought this dish was pretty good. The sauce was flavorful and the capers added a nice touch. I would definitely make this dish again, but I would use a different type of meat.
Mohamed Inan
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the veal was a bit bland. I think I would prefer a lighter sauce next time.
RAKIB GAMING
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors. The veal was tender and juicy, and the sauce was rich and creamy. I will definitely be making this dish again.
meseret akalu
[email protected]This was a delicious and easy dish to make. I used tuna packed in olive oil and it turned out great. The sauce was creamy and flavorful, and the capers added a nice briny touch. I will definitely be making this again!