Veal Tonnato with mayonnaise sauce is a variation of the classic vitel tonnè. A recipe that does not require much effort or, moreover, great experience in the kitchen. I had prepared the recipe in the old-fashioned way, but being a lover of tangy sauces, I wanted to prepare this variation by adding mayonnaise. Veal tonnato with mayonnaise can be served as a tasty appetizer, but also as a cold main course, to enjoy, for example, during summer evenings with friends and, since it can also be prepared in advance, this definitely helps to avoid a thousand last-minute things to worry about. And then, imagine presenting it on the table for Christmas or Easter lunch? Besides being appreciated by everyone, it will certainly make an impression. The veal tonnato with mayonnaise is cooked following the traditional Piedmontese recipe, partially searing it in a pan and then finishing the cooking in the oven, adding the mayonnaise only after creating the creamy sauce with the pan juices and the other ingredients. But let’s see together how to make Veal Tonnato with mayonnaise sauce.
If you want to prepare this recipe following the old method or you do not like mayonnaise, you can take a look at Veal tonnato without mayonnaise
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 504.16 (Kcal)
- Carbohydrates 3.82 (g) of which sugars 2.92 (g)
- Proteins 42.31 (g)
- Fat 33.05 (g) of which saturated 11.09 (g)of which unsaturated 13.91 (g)
- Fibers 0.24 (g)
- Sodium 1,150.25 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Veal Tonnato with Mayonnaise Sauce
- 1.1 lb veal (magatello (inside round/knuckle))
- 4.4 oz tuna in oil (already drained)
- 1/3 cup white wine
- 2/3 cup milk
- 2 tbsp capers
- 5 fillets anchovies in oil (about 0.7 oz)
- 4 eggs (hard-boiled)
- 1 clove garlic
- 3/4 tsp salt
- to taste pepper
- 1 tbsp Marsala
- 2 2/3 tbsp extra virgin olive oil
- 2 2/3 tbsp vegetable broth
- to taste pickled caperberries
What you need for Veal Tonnato with Mayonnaise Sauce
- 1 Pan
- Kitchen twine
- 1 Small pan
- 1 Blender
- 1 Knife
- 1 Cutting board
- 1 Tongs
- Aluminum foil
- 1 Kitchen scissors
Preparation of Veal Tonnato with Mayonnaise Sauce
Get some kitchen twine and tie the roast well so that it keeps its shape during cooking; alternatively, have the butcher tie it when you buy it.
Place a pan on the heat and pour in one tablespoon of oil (taken from the total) and the peeled garlic clove. Let it heat and place the roast in the pan.
Sear on all sides over medium-low heat and, precisely because the meat is seared and not boiled, the juices that remain inside will make the roast more tender and flavorful.
Drain the tuna from its preserving oil and add it to the meat, together with the anchovies and capers. Deglaze with the white wine only when the tuna is toasted.
Wait for the wine to reduce slightly, then add the milk. Now the roast should finish cooking in the oven, which has already been preheated to 356°F.
Let the meat cook for a total of 16 minutes. After the first 8 minutes, turn the roast and continue cooking for the same amount of time.
At this point the roast will be cooked. Remove it from the oven, cover with aluminum foil and let it cool completely at room temperature.
While waiting for the roast to cool, put the eggs in a small pan and cover them with cold water. Let them cook for 7-8 minutes, counting from the first boil.
Once cooked, immerse the eggs in a bowl of very cold water, even with ice if available, and peel them.
Take the cold roast again and remove the garlic. Put the pan juices into the blender jug and start blending, adding the hard-boiled eggs as well.
Shortly after, add the remaining oil and the Marsala. Continue blending and after a few moments add the mayonnaise, continuing to work until you obtain a smooth, homogeneous cream. Then place the sauce in the fridge for about half an hour to thicken.
Continue working until you obtain a smooth, homogeneous cream, then place the sauce in the fridge for about half an hour to let it thicken.
Serve the Veal Tonnato with mayonnaise sauce by spreading the cream on top and adding a few pickled caperberries. Finish with a sprinkle of freshly ground pepper. Enjoy!
