The legendary sauce of Vitello Tonnato has found new life and is once again a hit in the Ligurian restaurants of Italy! While the sauce for tuna is made from almost the same ingredients as for veal (vitello), the key difference is replacing the broth with dry white wine.
For the tuna steaks:
- Defrost them well if frozen.
- Sear both sides in a hot pan with olive oil.
- Add white wine and cook for 10 more minutes.
- For fresh tuna, a quick sear on both sides is enough, then season with freshly ground white pepper and salt.
Serve this with steamed asparagus, dressed with homemade mayonnaise, which also serves as a base for the tonnato sauce.
Here’s my fast brief guide on how to prepare the Vitello Tonnato sauce:
Ingredients:
- Homemade mayonnaise
- A few anchovies (salted and marinated); rinse thoroughly under cold water and pat dry with a paper towel
- Rich meat broth (well-spiced with vegetables)
- cappers
- Freshly ground black pepper
Instructions:
Blend the anchovies and capers together until smooth.
Gradually mix in the homemade mayonnaise.
Slowly add the meat broth to the mixture to achieve the desired consistency.
Season with black pepper.
