Vitello Tonnato, Tomato Salad, Cucumbers, Basil, Mint

Adapted by StarChefs.com
August 2020
Yield: 6 servings

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.