DUBAI: Umberto Sbardella, head chef at Dubai’s Adaline, shares the recipe for Italian classic dish Vitello Tonnato, an elegant balance of delicacy and depth — tender veal paired with a silky tuna sauce.
Recipe (4 to 6 people)
Ingredients
Veal
Veal tenderloin – 1.5 to 2kg
Celery – 2 stalks, roughly chopped
Carrot – 2 medium, roughly chopped
Onion – 1 medium, roughly chopped
Fresh rosemary – 2 sprigs
Extra virgin olive oil – 2 tbsp
Salt and black pepper
Tonnato Sauce
Canned tuna in oil, drained – 400g
Anchovy fillets – 3 to 4
Capers – 2 tbsp
Mayonnaise – 1.5 cups
Lemon zest to taste
Garnish
Caper berries – 10g
Sun-dried tomatoes – 20g
Fresh parsley – 2g
Method
Marinate the veal: Begin with fresh veal tenderloin. Massage the meat with extra virgin olive oil, fresh rosemary, a crushed garlic clove, and cracked black pepper.
Sear the meat: Season the veal with salt. Heat a non-stick pan over high heat and sear the tenderloin on all sides until beautifully golden (about six to eight minutes).
Transfer the veal to an oven tray. In the same pan, saute the diced vegetables for three to four minutes until lightly cooked.
Roast the veal: Add one cup of vegetable stock to the vegetables, then pour the mixture into the oven tray, ensuring the liquid remains at the base and does not cover the meat.
Roast in a preheated oven at 140 degrees Celsius for 45 to 55 minutes. Remove from the oven and let the veal cool completely.
Prepare the tonnato sauce: Drain the tuna and place it in a blender with the anchovies, capers and mayonnaise. Blend until silky smooth.
If the sauce feels too thick, add one to two tablespoons of cold water to loosen it. Adjust seasoning with salt and black pepper, then finish with fresh lemon zest.
Assemble the dish: Thinly slice the cooled veal and arrange on a serving plate. Spoon the tonnato sauce over the meat. Garnish with caper berries, sun-dried tomatoes and finely chopped parsley. Finish with extra virgin olive oil.
