Veal Tuna by Sartoria

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Veal Tuna

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Veal Tuna

Italian

Starter

Over 2 hours

Beef

Medium

Serves

This is one of the most iconic italian dish which is often done wrongly. A simple recipe of the greatest Italian gastronomy and my version is more refined than the classic one where the veal is cooked to a low temperature, the sauce is made with confit tuna belly, seasonal pickled veg and anchovy fillets. One of the best selling starter dishes at Sartoria.

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Recipe courtesy of

Ingredients

400gr veal rump or salmon cut
Salt and pepper
30gr capers berries
Chervil

For the pickled veg:

½ lt water
½ lt white wine vinegar
25gr salt
20gr honey
1 bay leaf
3 juniper berries
10 black peppercorns
10 baby carrots
3 artichokes

For the sauce:

240gr tuna in tin
20gr anchovies
10gr capers
80gr mayonnaise
15ml white wine
Lemon juice

Method

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Method

Remove the external fat and nerves from the meat. Season well with salt and fresh ground pepper. Roll very tight with the aid of cling film then place each roll in a vacuum pouch. Set a water bath at 55°C and cook the veal at 52°C to the core. Cool down in iced water.
Add the tuna, mayo, anchovies and capers to a blender. Start to blend, slowly adding the wine and adjusting the flavour with lemon juice and salt if necessary. Once smooth, place in the fridge for later.
In a pot mix water, vinegar, salt, honey and the herbs and spices. And bring to a boil.
In the meantime, remove the external leaves of the artichokes, halve them and place in acid water. Cook both the baby carrots for a minute and the artichokes for 2 or 3 minutes. Drain them and leave to dry on a kitchen towel. Place in a tight container seasoning with vegetable oil.
Slice the veal, season it with the tuna sauce and finish with the pickles, caper berries and some sprigs of chervil.

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