Veal and tuna with olive panisse


West: The Cookbook

  • Yield: 4 Servings


Olive Panisse
  • 5 oz chickpea flour (about 1 cup)
  • 0.33 cup extra-virgin olive oil
  • 3 Tbsp tapenade
  • 2 cups water
  • 1 tsp kosher salt
Tuna Sauce
  • ½ cup peanut oil
  • ½ cup extra-virgin olive oil
  • 4 oz albacore tuna trim
  • 2 egg yolks
  • 1 hard-boiled egg yolk
  • 1 Tbsp Dijon mustard
  • 4 anchovy fillets
  • 1 clove garlic
  • 1 Tbsp capers
Veal And Tuna
  • 8 asparagus spears
  • 4 green onions
  • 4 veal fillets, 4 oz each
  • 8 shiso leaves
  • 4 pieces albacore tuna, (2½ oz) each
  • 2 Tbsp extra-virgin olive oil
  • 4 cups vegetable oil for frying
  • 3 Tbsp capers
  • micro basil for garnish
How to Make It
  1. This dish is a twist on the classic vitello tonnato. For it you will need shiso leaves-available at Asian supermarkets-and chickpea flour-available in specialty food stores. The olive panisse can be made up to 3 days in advance.
  2. OLIVE PANISSE: In a medium mixing bowl, combine I cup of the chickpea flour with the olive oil, tapenade, water and salt to form a thick batter. (A spoon drawn through the batter should leave a trail that slowly falls back together. If the batter is too thin, gradually add more chickpea flour until it reaches the right consistency). Cook for about I5 minutes on medium heat in a heavy-bottomed pot, stirring constantly. Place the chickpea mixture between two sheets of parchment, roll to about % inches in thickness, wrap in plastic wrap and chill in the refrigerator for at least 3 hours. Cut into 34-inch cubes.
  3. TUNA SAUCE: Combine peanut and olive oils in a medium pot and warm to I75°F-confirm the temperature with a thermometer. Add tuna trim and cook about 3 minutes or until fully cooked. Remove the cooked tuna with a slotted spoon and allow the oil to cool to room temperature.
  4. In a food processor, puree raw and cooked egg yolks, mustard, anchovy fillets, garlic, cooked tuna trim and the capers until fully emulsified.
  5. In a slow, steady stream, pour in the oil while continuing to process the mixture. Season with salt and pepper and chill in the refrigerator for I hour or up to 3 days in advance.
  6. VEAL AND TUNA: Bring a medium pot of water to a boil. Add asparagus and blanch for 20 seconds. Remove from the boiling water and plunge into an ice bath. Next, blanch green onions for 40 seconds. Plunge those into an ice bath to halt the cooking and retain the colour.
  7. Place each veal fillet between two sheets of plastic wrap and gently flatten with a kitchen mallet to a 'l4-inch thickness.
  8. On a piece of plastic wrap 8 inches x 8 inches, lay down one veal fillet, followed by two shiso leaves on top. Next, lay down two spears of asparagus (pointing in opposite directions), one green onion and one piece of tuna. Roll the veal fillet tightly around this filling and wrap the veal in the plastic wrap, tying off the ends to seal. Repeat for all veal fillets. Allow to set in the refrigerator overnight or for 8 to 12 hours.
  9. Preheat the oven to 375°F.
  10. Remove the plastic wrap from the veal and season the veal with salt and pepper. Heat olive oil in a large, ovenproof saute pan on medium heat. Add veal and sear until golden brown on all sides, about 4 minutes. Place in the oven for 2 minutes. Remove from heat and allow to rest.

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