Name: Vitello Tonnato: Veal with Lemon-Tuna Sauce
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 32 thin slices of roast veal; 2 large eggs; 3 and a half tablespoons Vignoli IGP Sicily Extra Virgin Olive Oil – Delicate + a little; 2 spoons of Balsamic Vinegar of Modena IGP Vignoli - Density 1.19; 1 and a half tablespoons of Lemon Infused Extra Virgin Olive Oil; 1 cup drained tuna fillets in oil cut into small pieces; 3 anchovy fillets in oil, drained and dried with kitchen paper; 2 caper fruits; 1 teaspoon of sweet mustard caper fruits; 8 stems of fresh chives; Salt to taste; Freshly ground black pepper to taste; Mixed green salad for serving (optional)

Vitello Tonnato: Veal with Lemon-Tuna Sauce

Vitello tonnato is an irresistible typical dish of Piedmontese cuisine. Even if the combination of meat and fish can surprise, it is an authentic delicacy.

Extra Virgin Olive Oil IGP Sicilia - Delicate

Balsamic Vinegar of Modena IGP - Density 1.19

Ingredients

Serves:4

Imperial Metric

32 thin slices of roast veal
2 large eggs
3 and a half tablespoons Vignoli IGP Sicily Extra Virgin Olive Oil – Delicate + a little
2 spoons of Balsamic Vinegar of Modena IGP Vignoli - Density 1.19
1 and a half tablespoons of Lemon Infused Extra Virgin Olive Oil
1 cup drained tuna fillets in oil cut into small pieces
3 anchovy fillets in oil, drained and dried with kitchen paper
2 caper fruits
1 teaspoon of sweet mustard caper fruits
8 stems of fresh chives
Salt to taste
Freshly ground black pepper to taste
Mixed green salad for serving (optional)

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32 thin slices of roast veal
2 large eggs
3 and a half tablespoons Vignoli IGP Sicily Extra Virgin Olive Oil – Delicate + a little
2 spoons of Balsamic Vinegar of Modena IGP Vignoli - Density 1.19
1 and a half tablespoons of lemon infused extra virgin olive oil
140 grams drained tuna fillets in oil
3 anchovy fillets in oil, drained and dried with kitchen paper
2 caper fruits
1 teaspoon of sweet mustard
8 stems of fresh chives
Salt to taste
Freshly ground black pepper to taste
Mixed salad for serving (optional)

Preparation

Imperial Metric

Boil the eggs for 7 minutes and cool them then remove the shells
Blend Vignoli Extra Virgin Olive Oil, Vignoli Balsamic Vinegar, and Vignoli Extra Virgin Olive Oil Infused with Lemon in a hand blender glass.
Cut egg in pieces, add tuna fillets, anchovies, capers, mustard, chives, salt, and pepper to the mixture and blend until it becomes a soft sauce.
Arrange a salad on plates, add the roast beef and sauce, and finish it off with a drizzle of Vignoli Extra Virgin Olive Oil.

Boil the eggs for 7 minutes and cool them then remove the shells
Blend Vignoli Extra Virgin Olive Oil, Vignoli Balsamic Vinegar, and Vignoli Extra Virgin Olive Oil Infused with Lemon in a hand blender glass
Chop egg to pieces, then tuna fillets, anchovies, capers, mustard, chives, salt, and pepper to the mixture and blend until it becomes a soft sauce
Arrange a salad on plates, add the roast beef and sauce, and finish it off with a drizzle of Vignoli Extra Virgin Olive Oil

For this recipe you need

Lemon Infused Extra Virgin Olive Oil

Extra Virgin Olive Oil IGP Sicilia - Delicate

Balsamic Vinegar of Modena IGP - Density 1.19

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