Vitello tonnato is a Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is prepared tuna loin least a day or more in advance by braising or simmering a piece of veal from the back leg called Eye Round, which is then cut into thin, individual servings.
Michael Field’s Culinary Classics and Improvisations. Murray for The New York Times. This is a dish that comes from Long Island, New York, not the Big Island of Hawaii, a Northeastern take on a Pacific classic. Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Place cubes into a large bowl, and add to them the onion and scallions. Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste. Pour the sauce mixture over the fish, and toss gently to combine.
Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve with the macadamia nuts, if using, scattered over the top. Be the first to leave one. Get recipes, tips and offers in your inbox.