The new vitello tonnato

Recipes / Fish

In this updated version of the Italian classic, Valli Little has taken the tuna out of the sauce and used it to make croquettes.

Recipe «The new vitello tonnato» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 potato , chopped, 185g can tuna in oil, drained, 1/2 small onion, grated, 2 eggs, lightly beaten, plus 1 extra yolk, 2 tsp finely grated lemon zest and 1/3 cup juice, plus wedges to serve , 1 cup whole-egg mayonnaise, plus 1 tbsp extra, 1/2 cup finely chopped flat-leaf parsley, plus fried parsley leaves to serve, 1/2 cup plain flour, seasoned , 1 cup panko breadcrumbs, 1 tbsp olive oil, 2 x 300g veal fillets, trimmed, 1/3 cup finely chopped chives, 1/4 cup baby capers, rinsed, dried, plus fried capers to serve, 1 anchovy fillet in oil, drained, chopped, 1 garlic clove, finely chopped, Sunflower oil, to deep-fry.

Ingredients:

  • 1 potato , chopped 
  • 185g can tuna in oil, drained 
  • 1/2 small onion, grated 
  • 2 eggs, lightly beaten, plus 1 extra yolk 
  • 2 tsp finely grated lemon zest and 1/3 cup juice, plus wedges to serve 
  • 1 cup whole-egg mayonnaise, plus 1 tbsp extra 
  • 1/2 cup finely chopped flat-leaf parsley, plus fried parsley leaves to serve 
  • 1/2 cup plain flour, seasoned 
  • 1 cup panko breadcrumbs 
  • 1 tbsp olive oil 
  • 2 x 300g veal fillets, trimmed 
  • 1/3 cup finely chopped chives 
  • 1/4 cup baby capers, rinsed, dried, plus fried capers to serve 
  • 1 anchovy fillet in oil, drained, chopped 
  • 1 garlic clove, finely chopped 
  • Sunflower oil, to deep-fry 

Instructions

  1. Cook potato in boiling, salted water for 10-12 minutes until tender. Drain, then mash well. Combine potato, tuna, onion, extra yolk, lemon zest and 1 tablespoon juice, 1 tablespoon mayonnaise and 2 tablespoons parsley. Season, then roll into 16 x 2cm balls. Dip balls first in flour, then in beaten egg and finally coat well in crumbs. Chill for 1 hour to firm up.
  2. Heat olive oil in a pan over medium-high heat. Season veal, then cook, turning, for 3-4 minutes until seared. Cool slightly.
  3. Combine chives, capers, anchovy, garlic and remaining 1/3 cup parsley on a plate, then roll the veal fillets in the herb mixture to coat well. Enclose each tightly in plastic wrap and freeze for 30 minutes.
  4. Half-fill a large pan or deep-fryer with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). In batches, deep-fry croquettes for 2 minutes or until golden. Drain on paper towel.
  5. Combine remaining 1/4 cup (60ml) lemon juice and 1 cup (300g) mayonnaise. Thinly slice veal and serve with croquettes, capers, parsley, mayonnaise and lemon.