Canarian Recipes: Ternera con Salsa De Atún
Vitello Tonnato Canarian Style
With Pork Fillet, served hot or cold
A classic Italian dish, originally of poached veal, thinly sliced and served with a creamy tuna and caper sauce, perfect for appetizers or light meals. Also works well with beef.
Ingredients
- 700 g pork fillet
- 2 tbsp oil
- 1 carrot, chopped
- 1 celery stalk, chopped, optional
- 1 small onion, chopped
- 100 ml dry white wine
- 150 ml vegetable broth
For the Sauce: - 200 g canned tuna, drained
- 3 tbsp mayonnaise
- 2 tbsp capers
- 4 anchovy fillets, optional
- 2 tbsp lemon juice
- Salt and pepper to taste
Preparation
- Heat oil in a pan and sear the pork on all sides and set aside.
- Add chopped carrot, celery, and onion.
- Pour in white wine and vegetable broth and simmer until reduced by half.
- Add back the pork and simmer for 10-15 minutes.
- Blend tuna, mayonnaise, capers, anchovies and lemon juice into a smooth sauce.
- If serving warm, heat the sauce gently before serving.
- Arrange pork slices on a platter and drizzle with tuna sauce.
- Garnish with capers and parsley.
Cooking with Beef
For best results cook the beef as a roast, slicing rare or well done to your liking.
