Food & Wine - Vitello Tonnato

Ann Oliver, renowned local Adelaide Chef has produced three superb recipes that partner perfectly with our wines.

vitello tonnato
salad of cold veal loin with tuna mayonnaise
entrée or light lunch for 4

Vitello Tonnato is one of those exquisite classic dishes that sits well as an entrée or main course. The perfect food and wine match for a light fresh and young Chardonnay. Traditionally Vitello Tonnato is very simply plated whether is is served at home or in a Michelin three star restaurant

cooking the tuna

• 200g fresh tuna see note
• 600ml water
• 200ml white wine vinegar
• 10 whole black peppercorns
• 2 pinches of sea salt
• 1 bay leaf

tuna mayonnaise

• 70g anchovies the type that come in olive or soya oil very well drained
• 1 large clove of garlic peeled and cored and roughly chopped
• 2 pinches of sea salt
  
• 1 lemon grated rind of half and strained juice of whole
• 2 cold egg yolks [61g whole egg weight or larger]
• 200g cooked tuna
• 30g smooth mild French mustard
• 350ml extra virgin olive oil
• 45g capers + few for garnish very well drained
• 70g white wine vinegar
• black pepper freshly ground

cooking the veal

• 600g milk-fed veal loin trimmed of all fat and sinew
• tablespoon olive oil
• sea salt
• black pepper freshly ground

presenting the dish

• 4 shallots peeled and very finely chopped
• 1/2 lemon strained juice
• 2 pinches sea salt
• black pepper freshly ground
• few sprigs of chervil

cooking the tuna
Put the water, vinegar, peppercorns, salt and bay leaf into a small saucepan and bring it up to the boil. Add the tuna, turn the heat down to the lowest point, cook for three minutes then turn the heat. Allow the tuna to stand in the liquid until it is cool, then drain it well.

making the mayonnaise
Put the anchovies, garlic and sea salt into a mortar and pestle, grind to a paste and then scrape into a food processor. Add the lemon rind, egg yolks, tuna and mustard, and thoroughly combine. With the motor running add the oil in a slow stream. When the oil is fully incorporated, add the capers, vinegar and lemon juice and a couple of grinds of black pepper and mix thoroughly.

Cover and refrigerate until ready to use. Best made and eaten the same day.

cooking the veal
pre heat oven to 100°C and put a tray and resting rack in the oven
pre heat a ribbed grill until it is very hot or use your barby outside

Roll the veal through the oil and season it well. Quickly sear the meat on all sides and put it in the oven on the resting rack. Allow the meat to rest for 20 minutes, then allow it to cool completely before proceeding. The veal should be medium rare.

presenting the dish
Mix together the shallot, lemon juice, salt and pepper. Very finely slice the veal and arrange it flatly in the centres of four plates or a single serving plate. Spoon the mayonnaise over the meat (extra can go into a sauce boat). Garnish with the shallot, capers and tiny chervil sprigs and serve.

tip
You can of course use tinned tuna, but buying a good brand is really important. Sirena tuna still remains the very best and can be bought in either olive oil or spring water at most supermarkets.