It is said that the original, 18th century recipe for vitèl tonné did not include tuna fish, and the French adjective tonné was merely used to reference the tuna-like preparation of the veal. Chef Artusi’s 1891 recipe was the first to bring to our tables the unique and delicious tuna sauce-based version of the dish.
Our own version of the recipe calls for more lemon juice, which greatly boosts the aroma and gives this dish truly explosive flavour.
For the meat
- 650 gr veal rump roast
- 1 rib of celery
- 1 onion
- 1 carrot
- Bay leaves and salt to taste
- 1/2 glass white wine
- 1 level tablespoon Aulus extra-virgin olive oil
For the sauce
- 2 anchovy fillets
- 100 gr tuna, packed in oil
- 1 teaspoon capers
- 6-7 tablespoons Aulus extra-virgin olive oil
- 1 boiled egg yolk
- 6 tablespoons LIMMI lemon juice
- Salt and pepper to taste
- Fresh parsley to garnish
Put the celery, onion, carrot, a few bay leaves and a pinch of salt in a pot filled with water and cook till the celery starts to wilt. Add ½ glass dry white wine, and a tablespoon of oil. After 20 minutes, add the veal and let it simmer for about 1 hour on low heat.
In the meantime, prepare the sauce. With a mixer or an immersion blender, blend the tuna with the egg yolk, capers, anchovies, lemon juice, extra-virgin olive oil, salt and pepper to taste until smooth and creamy.
Once the veal is ready turn the heat off, and let it cool in the pot. Thereafter cut the veal into thin slices, transfer it to a platter, top it with the amazingly fragrant tuna and lemon sauce, garnish with a sprinkle of fresh parsley and serve.