Vitello Tonnato

Tomato Salad, Cucumbers, Basil, and Mint

Chef Michael Lombardi of SRV | Boston
Yield: 6 servings

Adapted by StarChefs | August 2020

INGREDIENTS:

Lemon and Anchovy Powders:
Lemons, sliced
Cured black anchovies

Veal:
1 pound boneless veal loin, silver skin removed
1 tablespoon salt
2 tablespoons olive oil

Tonnato:
½ cup dry white wine
1 quart fish or vegetable stock
1 lemon, thinly sliced
2 bay leaves
4 ounces tuna belly

Roasted Tomatoes:
1 quart cherry tomatoes
1 teaspoon salt
1 teaspoon sugar
1 teaspoon olive oil

Tomato Salad:
½ cup cherry tomatoes, sliced
1 heirloom tomato, cut into wedges
2 teaspoons salt
1 tablespoon lemon juice
1 tablespoon olive oil

To Assemble and Serve:
Olive oil
Basil
Mint

METHOD:

For the Lemon and Anchovy Powders:
Heat dehydrator to 165°F. On a dehydrator tray, spread lemon slices and dehydrate until completely dry. On a sheet tray, spread anchovies and  air dry overnight. Using a coffee grinder, grind lemon and anchovy, separately, to powders. 

For the Veal:
In a bowl, combine salt, 2 tablespoons Lemon Powder, and 1½ tablespoons Anchovy Powder. Completely coat veal in spice rub; set aside 30 minutes. In a cast iron, heat oil until almost smoking. Sear veal on all sides (center should remain raw). Transfer seared veal to refrigerator. When fully cooled, thinly slice veal as with carpaccio and shingle onto parchment paper. Cover and refrigerate.

For the Tonnato:
In a pot, bring wine to boil. Add stock, lemon, and bay leaf; simmer. Poach tuna in slowly simmering court bouillon until cooked through. Remove lemon and bay leaf. Transfer tuna to Vitamix blender with 1 cup court bouillon; purée. Cover and refrigerate. Sauce will thicken as it chills. 

For the Roasted Tomatoes:
Turn on broiler. On a sheet tray, combine all ingredients. Broil mixture until tomatoes begin to burst, stirring occasionally to prevent burning. Tomatoes should shrink by half. Set aside to cool.

For the Tomato Salad:
In a bowl, combine all ingredients plus 2 cups Roasted Tomatoes. Reserve. 

To Assemble and Serve:
On a chilled serving plate, arrange veal in a single layer; brush with oil. Scatter Tomato Salad on top. Spoon some Tonnato around plate. Finish with herbs. 

---