Vitello tonnato: veal in Ortiz Tuna sauce
1 kg veal steak
250 g Ortiz Tuna
3 large fillets of Ortiz Anchovies
50 g capers
For the marinade:
40 ml dry white wine
½ celery stick
1 onion and salt
Always juicy and easy to cut: Remember that both the meat and the sauce are always served cold in this recipe. To easily cut the meat into thin slices, wrap it in aluminum foil when you drain it from your cooking broth and allow it to cool completely once wrapped. In that way, the juices will be distributed throughout, and it will be easier to cut it into thin slices.
For the marinade: peel and chop the celery, the onion and the carrot and mix with the wine. Brown the meat in a saucepan or frying pan and leave to marinate in the refrigerator with the previous preparation.
2The next day, place the marinade in a large saucepan along with 600 ml of water and salt, add the meat and simmer for 1 hour. Remove the meat. Reduce 400 ml of cooking broth on a high heat until about 250 ml remain and let cool.
3Boil the eggs for 10 minutes, peel them and mix the cooked yolks with the capers, lemon juice, the Ortiz Tuna and Anchovies, adding the broth until a sauce forms. Serve the meat in thin strips with the sauce.
A flavor of then and now
It is difficult to find a fish as versatile as the White Tuna. It has earned a place of honor in our daily lives. This is because one of its advantages is that it goes well with everything. Take it on outings, picnics or as a snack. White Tuna is much more than a salad ingredient; you just need to use your imagination.