Vitello tonnato is directly translated into Norwegian Veal and Tuna. It is also the main ingredient in this delicious Italian dish. There are guaranteed to be thousands of different recipes, but here is my variation of the dish.
- 300 gram veal tenderloin
- 16 pcs small tomatoes
- 50 gram parmesan
- 1 handful ruccola
- 2 tbsp olive oil
- 20 pcs homemade croutons
Recipe for tuna batter
- 2 bokser tuna in oil
- 3 tbsp homemade mayonnaise
- 1 tbsp light sour cream
- 3 tbsp grated parmesan
- 2 tbsp capers
- 1 tbsp olive oil
- 0,5 pcs lemon (juice only)
- 1 handful fresh basil
- salt and pepper
Veal is delicious and mild in taste. The dressing mixed with tuna gives the dish a delicious taste of acid, sweetness, salt and herbs. With tasty tomatoes, croutons, parmesan, arugula and a good olive oil, this is beautiful. Perfect to make as an appetizer for company as most things can be prepared well in advance. The meat is served tempered (room temperature) and not hot.
The key to this being a good dish is that the veal is tender and perfectly cooked. Let the meat rest until it is at room temperature before you cut it into thin slices. Start by seasoning the meat well with salt and pepper.
Find a pan and set on high heat. Add a little neutral oil to the pan and fry the meat for 2 minutes on each side until it gets a nice crust.
Put the meat in a preheated oven at 100 degrees and cook until the meat has a core temperature of a maximum of 50 degrees. It should be lightly fried.
Mix together all the ingredients for the tuna batter and mix well. Season with salt, pepper and lemon juice. If I make for many, I put the mixture in a spray bag. This makes it very easy to prepare the plate afterwards and completely without mess.
To make homemade croutons, I cut white bread into neat squares and place on a baking tray. Bake at 150 degrees until they have a golden color and become completely crispy. Melt some butter together with a clove of garlic and pour over the croutons. Sprinkle with salt and pepper and cook for a few more minutes. Then the croutons have "eaten" the butter and they taste fantastic!
I cut the tomatoes nicely in half and pour over a little balsamic vinegar and olive oil so they are a little marinated. This is not necessary, but gives an extra good taste.
Feel free to put the accessories in separate boxes. It makes the job of serving even easier.
In this video you can see how I make this dish.