Italy’s most popular cold small plate, or so they say.
I remember the first time I heard of this and I was like what the f*ck. How does that work? But it does. Very well at that.
I’d be eating it with my hands at the pass at the end of the night.
Takes some patience this, but worth it.
A lot of Irish people strangely have never had this so it could be a fun thing to serve.Makes you look like you know what you’re talking about.
Served alongside one of our favourite ever wines.
- Plenty, plenty of Olive oil
- Veg oil also
- 500g topside of rose veal
- 100g wild rocket
- 1 tsp balsamic
- 2 eggs
- 2 tsp white wine vinegar
- 30g anchovy fillets
- 1 tbsp capers
- 300g canned tuna (Olive oil based)
- Heat the oven to 180c. 200 if not fan assisted.
- Grab a large pan.
- Heat 1 tbsp olive oil over a high heat.
- Roll the pan to cover the base in oil.
- Chuck in the veal and fry for about 3 minutes each side.
- You want to just sear it and brown it.
- Remove and set aside.
- You want to cover a baking tray in tinfoil.
- Put it in the oven for about 15 minutes.
- You want a probe for this.
- You want to cook it until the internal temp reaches about 55c.
- Remove and set aside to cool.
- Wrap it in clilng film and refrigerate for about 3 hours.
- In the meantime, make your mayo.
- Mix your egg yolks, vinegar, anchovies, capers and tuna in a blender.
- Blitz it up so its super smooth.
- Slowly add 100ml olive oil.
- Blitz again.
- Add 50ml veg oil.
- Blitz again.
- It should have a mayo style consistency.
- Season it with salt and pepper to taste.
- In a mixing bowl just dress the rocket in balsamic and a 1 tsp of olive oil.
- Remove the veal from the fridge then and slice it into thin slices, like slices of ham.
- Cut the meat across the grain.
- On a large plate or on individual plates serve as follows.
- Nice spread of Tonnato sauce along the base of the plate.
- Topped with veal slices.
- Drizzle over olive oil.
- Sprinkle with salt and pepper.
- Scatter your rocket over the top.