Meat and fish on a plate. A remarkable combination? Well, no. Italian cuisine, particularly in Piedmont, has made this its trademark. Vitello tonnato is now a very popular dish worldwide. To be precise, it was Pellegrino Artusi who, in 1891, with his book La scienza in cucina e l'arte di mangiar bene, gave birth to vitello tonnato (veal with tuna sauce). Originally, the sauce consisted mainly of anchovies. This deliciously salty flavouring is found in this dish, hence the name 'Original' V&T, by Jose Polonio.
For the meat;
For the tuna sauce;
For the garnish;
Heat The Bastard to 190 °C indirectly. Sprinkle the veal with salt and pepper, place the meat on the grill and cook until the desired core temperature of 52 °C is reached.
Remove the meat from The BastardLet it cool down and wrap it in cling film until use. Store cool.
Grill the Romaine lettuce pieces so that you get nice grill marks. Drizzle some truffle and olive oil over it from the grill and sprinkle with some lemon juice.
For the tuna sauce, mix the drained tuna with the mayonnaise, 1 full tablespoon of capers and the juice of the lemon into a nice smooth sauce. It becomes beautifully smooth when you use the hand blender.
Before serving, cut the veal into nice thin slices with a razor-sharp meat cleaver and arrange them on a large flat dish. Garnish with the grilled romaine lettuce, the parmesan cheese shavings, the capers and anchovies (to taste).
Tip: Grill some nice slices of sourdough that have been rubbed with garlic oil.
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