Vitello Tonnato

Name: Vitello Tonnato
Yield: Serves 4 servings
Ingredients: 2.2 lbs beef round (also known as eye of round, top round, or bottom round), as lean as possible; 1/2 onion; 1 clove garlic; 1 carrot; as needed Parsley,; 1 celery stalk; as needed Capers,; 3 anchovy fillets in oil; 6-7 oz canned tuna (about 170 to 200 grams); as needed Salt,; as needed Pepper,; 1/2 tube mayonnaise (preferably fresh, or use classic mayonnaise); as needed Kitchen twine,

NonnaMarghe @cook_8182256

Castiglioncello

At the seaside, you don’t just eat fish. This dish combines meat and fish for a perfect mix that’s fun and delicious to enjoy in the summer.

NonnaMarghe @cook_8182256

Castiglioncello

At the seaside, you don’t just eat fish. This dish combines meat and fish for a perfect mix that’s fun and delicious to enjoy in the summer.

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Ingredients

A little while

Serves 4 servings

2.2 lbsbeef round (also known as eye of round, top round, or bottom round), as lean as possible
1/2onion
1 clovegarlic
1carrot
as neededParsley,
1celery stalk
as neededCapers,
3anchovy fillets in oil
6-7 ozcanned tuna (about 170 to 200 grams)
as neededSalt,
as neededPepper,
1/2tube mayonnaise (preferably fresh, or use classic mayonnaise)
as neededKitchen twine,

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Steps

A little while

1

Take the raw beef round and tie it with kitchen twine.
2

In a pot filled 3/4 full with water, add the peeled and chopped onion, peeled garlic clove, peeled carrot, a bunch of parsley, celery stalk, salt, and pepper. Bring to a boil and cook for about 40 minutes.
3

Turn off the heat and let everything cool for at least 30 minutes. You can also do this the night before for the next day—this actually helps the meat absorb more of the vegetable flavors.
4

When the meat is cold, or at least cool enough, slice it into pieces about 1/4 inch (1/2 cm) thick, or to your preference. Arrange the slices in a large serving dish so they all fit inside the dish.
5

Using a slotted spoon, remove the boiled vegetables. Add them to a blender along with the drained tuna, anchovy fillets, and a handful of capers. Blend until smooth and creamy. If you don’t have a blender, you can use a food mill, but the sauce will be a bit less smooth.
6

Transfer the sauce to a bowl and mix in the mayonnaise with a spoon. Check the consistency—if it’s too thick, add a few tablespoons of the broth from cooking the meat until it’s creamy.
7

Spread the sauce over the sliced meat in the serving dish, making sure all the slices are covered. Let the dish sit for a couple of hours if possible, so the flavors can blend.
8

This is a dish typically enjoyed in the summer, since it’s served cold despite the cooking and marinating time. In our area, it’s often paired with a Bolgheri Rosso wine.