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Vitello Tonnato - Tunaed Calf

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This is a typical summer main course: easy to prepare, tasty and lovely!

A nice piece of calf top round or similar (no-fat and tender meat)
6 to 10 oil preserved anchioves
150, 200 gr of oiled tuna
salt and pepper

In a pot of boiling salted water put the meat and cook it (in the water carrot, onion, celery, parsley). When ready (about 2 hours later), let the meat chill in the stock, then slice very thin and cover with the sauce. Decorate with more capers, more anchovies fillets and parsley, as you prefer. Before serving let it rest in the fridge for at least 2 hours.

For the sauce: Mix and mash the mayo, the tuna, capers and anchovies to obtain a smooth and savory cream (please do not use the minipimer, makes everything liquid).

With some minor differences, the original of this recipe is in the Artusi, the XIX sec. italian cooking bible. You may find the book online at or
PS: use the stock for a risotto!


Dhamaka says:

looks absolutely gorgeous

29th May 2008, 18:17

it is, in fact!

29th May 2008, 22:08

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