Delicious Vitello Tonnato Recipe – Italian “Surf and Turf” Appetizer! My Way!

Pickle Liquid & Radish Pickle Recipe Here : https://www.youtube.com/watch?v=HdMMOEKYHeI&t=2s&ab_channel=DuckGuyCooks

Beef Recipe Here : https://www.youtube.com/watch?v=SQ21FnExYW0&ab_channel=DuckGuyCooks

Chef Majk’s Lemon Puree Here : https://www.youtube.com/shorts/yAnJIbzlBfM

Check Chef Majk YouTube Channel : https://www.youtube.com/@ChefMajk

@ChefMajk This recipe is amazing! I hope you like how I used it! Thank you!

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—Brief History: Vitello tonnato is a classic Italian dish that originated in the 19th century in the Piedmont region of Italy. It consists of thinly sliced, cold roast veal served with a creamy tuna sauce. The sauce is made by blending canned tuna, mayonnaise, capers, anchovies, lemon juice, and olive oil. Vitello tonnato is typically served chilled as an antipasto or main course, accompanied by fresh greens. It remains a popular and beloved dish in Italy and beyond.

-Recipe:
—For the Mustard Seed Pickles :
-Blanche(Boil for a minute) and strain 8 times(In new water every time).
-We do this to reduce or remove the bitterness.
-Add it in a jar with some coriander seeds and pickle liquid.
-Best use after one week.(The more it stays in the liquid the better it gets)
-Store in the fridge.
-Pickle liquid and radish pickle recipe above.

—For the Lemon Puree :
-Peel your lemons( I used 5 yellow lemons ) and remove the pith(white part) from them with a knife.
-Blanche(Boil for a minute) 3 times and strain.(With new water everytime)
-We do this to reduce or remove the bitterness.
-Then add 2 cups of water and 1 cup of sugar in a pot and simmer the lemon peels until soft.
-Strain and keep the syrup.
-Take the juice from your lemons.(The ones you took the peels from)
-Pass the juice to remove all the solid parts.
-Then mix 1 part of juice, 1 part of water and 1 part of the syrup(where you boiled the lemon peels)
-Blend the lemon peels using some of that 3-part liquid.
-Keep adding liquid and blend until the desired density.
-When its done pass it to remove any solid parts and let it in the fridge overnight to set.
-Full recipe video by Chef Majk Here : https://www.youtube.com/shorts/yAnJIbzlBfM

—For the Tuna Cream :
-Blend together the following ingredients
-150gr canned tuna(after straining it)
-30gr pickled onion or normal onion
-70gr mayo
-35gr mustard
-15-25ml lemon juice
-15gr capers
-25gr small pickled cucumbers
-A few basil leaves
-Blend until smooth and let it in the fridge to set overnight.

—For the Beef :
-I used a sous vide “Eye of The Round” that I had in my freezer.
-The recipe link is above.
-Since it was a really tough piece of meat I cooked it for several hours.
-Also my vaccum machine could not handle the whole thing and I cut it in 2 pieces that cost me the pink in the center.
-So you can use a steak or a fillet to get that perfect pink in the middle.
-Cut your beef in thin slices and fill it with rucola(rocket) and tuna cream.
-Roll them and start plating like you see in the video or try your own way!

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