PRODUCT OF THE MONTH

 

FRANTOIO PORTOFINO FILETTI di TONNO

 

Big chunky pieces of tuna fillets preserved in good quality olive oil.  Frantoio Portofino's jars of tuna fillets are the perfect standby pantry item. 

Try this Italian classic using Frantoio Portofino Filetti di Tonno:

 

VITELLO TONNATO

Ingredients:

500g veal fillet

1 carrot

1 onion

1 celery stick

1 tbsp white wine vinegar

1 tbsp Frantoio Portofino Extra Virgin Olive Oil

1 jar Frantoio Portofino Filetti di Tonno, drained

3 anchovie fillets

2 tbsp salted capers (rinsed)

2 eggs (hard boiled)

3 tbsp Frantoio Portofino Extra Virgin Olive Oil

juice of 1 lemon

 

Bring a large pan of salted water to the boil.  Add the veal, carrot, onion, celery, vinegar and olive oil.  Cover and simmer over low heat for 2 hours until the meat is tender.

Remove from the heat and leave the veal to cool in the broth.

For the sauce, cut open the hard boiled eggs and remove the yolks.  Process the yolks, tuna fillets, anchovies and capers in a food processor.  Stir in the olive oil, 2 to 3 tablespoons of the veal broth and the lemon juice.

Thinly slice the veal and spread out on a large platter.  Spoon the sauce over and leave for a few hours for the flavours to develop before serving.