© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Vitello tonnato is a classic Italian entrée of cold, sliced veal served with a creamy, mayonnaise-like sauce that has been flavoured with tuna and garnished with capers. As unusual, or even weird, as this combination might sound at first, they go surprisingly well together and taste really good ... defintiely a new ultimate surf & turf for me. Traditionally it's made with veal top round, but I find that the rich veal tongue pairs perfectly with this creamy, tangy, salty and slightly spicy tuna sauce. The old fashioned way of preparing a tonnato doesn't include mayonnaise, but hard-boiled eggs. Tonnato is not only great with meat, also fantastic with grilled veggies, pasta or salad. So make an extra batch and enjoy it! Tonnato Tuna Dressing

1 / 800-1000 g Beef tongue, organic and grass-fed
1 Large onion, chopped
1 Carrot, chopped
1 stalk Cellery, chopped
2 Bay leaves
2 Cloves
3 Garlic cloves
6 Parsley sprigs
300 ml Dry white wine
300 ml Water
2 tsp Salt
1/2 tsp Freshly ground black pepper

140 g Tuna in its own juice, drained
3 Anchovy fillets, chopped
1 tbsp Capers, drained and rinsed
1 tbsp Freshly squeezed lemon juice
1 Jalapeno pepper
150 g Homemade mayonnaise
60 ml Extra-virgin olive oil
Salt
Lemon zest, to garnish
Chopped flat parsley, to garnish
Caper berries, to garnish

Rinse the veal tongue thoroughly. Place the tongue, choppe...