RECIPE

Vitello Tonnato

• Recipe by Scott Conant

In Scott Conant’s version of vitello tonnato, succulent chilled veal is smothered in a tangy, creamy sauce made with canned tuna, egg yolks, anchovies and capers.

• Make-Ahead

Ingredients

1. 3/4 cup plus 2 tablespoons extra-virgin olive oil
2. One 2 1/2-pound veal top-loin roast, tied
3. Salt and freshly ground pepper
4. 3 large eggs, at room temperature
5. 4 anchovy fillets
6. 1 tablespoon drained capers
7. 2 tablespoons white wine vinegar
8. 2 tablespoons fresh lemon juice
9. One 6-ounce can Italian tuna in oil, drained and flaked
10. 1 tablespoon water
11. 2 tablespoons chopped parsley

Directions

1. Preheat the oven to 325°. In a medium skillet, heat 2 tablespoons of the oil. Season the veal with salt and pepper and cook over high heat, turning, until golden brown, 8 minutes. Roast for 1 hour and 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 135°. Let the roast cool, then wrap in plastic and refrigerate until chilled, at least 4 hours.
2. Meanwhile, in a saucepan of boiling water, cook the eggs for 4 minutes. Drain and cool slightly in cold water. Cut off the tops and scoop the soft yolks into a blender. Blend in the anchovies, capers, vinegar and lemon juice until smooth. With the machine on, add the remaining 3/4 cup of oil in a very thin stream, blending until creamy. Blend in the tuna until smooth, then add the water to thin the sauce slightly; season with salt and pepper. Refrigerate until chilled.
3. Thinly slice the roast. Arrange the slices on plates and spoon the sauce on top. Garnish with the parsley and serve.