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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Ibrahim Farooq
[email protected]This was my first time making vitello tonnato and it turned out great! The veal was tender and juicy, and the tuna sauce was creamy and flavorful. I will definitely be making this again.
Darine Alromeh
[email protected]I've made this recipe several times and it's always a hit. The veal is always cooked perfectly and the tuna sauce is always creamy and flavorful.
Marlon Serrano
[email protected]This was a bit more time-consuming than I expected, but it was worth it. The veal was fall-apart tender and the tuna sauce was incredibly flavorful.
Bhanuka Tharanga
[email protected]I'm not usually a fan of veal, but this recipe changed my mind. The veal was cooked perfectly and the tuna sauce was delicious.
Karabo Moletsane
[email protected]This recipe was easy to follow and the results were amazing. The veal was tender and juicy, and the tuna sauce was creamy and flavorful.
Zac Deffley
[email protected]I made this for a special occasion and it was a huge success. Everyone loved it.
Kenley Fulle
[email protected]This was a delicious and elegant dish. The veal was cooked perfectly and the tuna sauce was rich and creamy.
Aziz Ajiz
[email protected]I've made this recipe several times and it's always a hit. The veal is so tender and the tuna sauce is so flavorful.
Rit maya Karki
[email protected]This recipe is a keeper! The veal was cooked perfectly and the tuna sauce was delicious. I will definitely be making this again.
Stanley Ssentongo
[email protected]This was my first time making vitello tonnato and it turned out great! Thanks for the recipe.
Beatrice Maluwa
[email protected]Loved this recipe! The veal was tender and juicy, and the tuna sauce was creamy and flavorful.
Ripon Sorkal
[email protected]This was a great recipe! The veal was cooked perfectly and the tuna sauce was delicious. I will definitely be making this again.
Sagor Sumaiya
[email protected]I wasn't sure how I would like vitello tonnato, but I was pleasantly surprised. The veal was very flavorful and the tuna sauce was light and refreshing.
Daniyal Khan jadoon
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The veal was incredibly tender and the tuna sauce was to die for.
Maria C Ibarra
[email protected]I made this for a potluck and it was a huge success! Everyone loved it. The veal was so tender and the tuna sauce was creamy and flavorful.
Devin Seth
[email protected]This was my first time making vitello tonnato and it turned out great! The veal was cooked perfectly and the tuna sauce was delicious. I would definitely make this again.
Charles Okafor
[email protected]I've always loved vitello tonnato, but I've never made it myself before. This recipe was easy to follow and the results were delicious! The veal was tender and juicy, and the tuna sauce was rich and creamy.
Mohamed abdelnaser
[email protected]This vitello tonnato was a hit at my dinner party! The veal was cooked perfectly and the tuna sauce was creamy and flavorful. I will definitely be making this again.