Vitello tonnato
Lyonnais chef Thomas Asti gives us his version of vitello tonnato, a classic Italian dish.
This recipe from Thomas Asti, chef at Osteria Matto in Lyon, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves 4
- Preparation time: 15 min
- Cooking time: 25 min
- Resting time: 1 h
Ingredients for Thomas Asti vitello tonnato
- 600 g round veal sous-noix
- 1 can tuna au naturel
- 10 cl dry white wine
For the aromatic garnish
- 1 onion studded with 2 or 3 cloves
- 1 carrot
- 1 stalk celery
- Juniper berries
- 1 bouquet garni
- Peppercorns
- 1 large pinch coarse salt
For the mayonnaise
- 2 eggyolks
- 1 tsp. mustard
- 40 cl sunflower oil
- Olive oil
- 20 cl dry white wine
- Salt and pepper
For decoration
- Capers
- Cetaraanchovies
- Taggiascheolives
- Basil leaves
- Olive oil
For specific equipment
-
Kitchen thermometer
Steps for Thomas Asti 's vitello tonnato
- Veal: Place in a large saucepan with the aromatic garnish.
- Cover with cold water to the top .
- Bring to the boil for 2 min, then skim .
- Reduce heat to minimum and cook for approx. 20 min at 58°C throughout.
- Leave to cool, then refrigerate.
- Tuna: Drain and marinate in dry white wine for 10-15 min.
- Mayonnaise: Mix all ingredients together. Add a little olive oil at the end. Mix the mayonnaise with the tuna.
- Presentation: Slice the veal as thinly as possible.
- arrange the mayonnaise at the bottom of the plate, adding the sliced veal to create a little volume .
- Finish with the decorative elements.
- Add a drizzle of olive oil, and serve with a white Piedmont wine.
Has this recipe inspired you to discover Thomas Asti's cuisine ? Read the Gault&Millau review of Osteria Matto.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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