Make the veal or pork and the tonnato sauce at least one day ahead.
Prep Time30 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr45 minutesmins
Course: Appetizer, Main Course
Cuisine: Italian
Author: Eligio Bucciarelli
Equipment
Heavy Dutch oven
Ingredients
For veal or pork
2lbsVeal or pork loin
2Carrots, chopped into large pieces
2Stalks of celery, chopped into large pieces. Also use the leaves
1Large onion, halved
2clovesGarlic, coarsely chopped
Small bunch of parsley
1Bay leaf, dried
For tonnato sauce
1cupMayonnaise
½cupExtra virgin olive oil
6ozTuna in oil, undrained
4Anchovy fillets
2tbspLemon juice
3tbspCapers, drainedRemove stems if any
Preparation
For veal or pork
Add to a 5 or 6 qt Dutch oven or stockpot, the veal, carrot, celery, onion, garlic, parsley and bay leaf. Add enough water to completely cover the veal and vegetables then remove the veal.
Cover the Dutch oven or stockpot and bring the water to the boil. When the water starts to boil, add the veal back in, cover the Dutch oven or stockpot and reduce the heat to a gentle simmer. Cook for about 1 hour; then check that the veal is cooked through having reached an internal temperature of about 140° F.
Remove the Dutch oven or stockpot from the heat and allow the veal to cool in the stock. When cooled to room temperature, remove the meat from stock, cover well with plastic wrap and refrigerate for a day or two. Reserve ¼ cup of the stock.
To serve, slice the cold veal into very thin slices, about ⅛ to ¼ inch thick. I use a home deli slicer for consistently thin slices, but a very sharp knife will work. Smear the bottom of an individual serving dish with some tonnato sauce. Place a single layer of meat slices on top of the sauce only slightly overlapping the slices, abou 6 to 8 oz, and then cover with some more tonnato sauce. Garnish with whole capers or sliced green or black olives.
For tonnato sauce
Add all the ingredients including the oil from tuna in an electric blender or food processor and purée until smooth, then season with salt and pepper to taste. If too thick,