Tre Stelle® Vitello Tonnato Canapes
Reminsicent of the well-know Italian dish, this recipe is an appetizer version, guaranteed in impress guests and foodies alike.
Prep Time:0 minutes Ready In:
Serves:
Makes 24 canapés
Ingredients:
1 tbsp |15 mL olive oil 8 oz | 225 g veal tenderloin or top round salt and pepper 4 fresh sage leaves 1 baguette, cut into 24 1/2” slices 1/4 cup | 60 mL olive oil 1 can | 85 g tuna packed in water 1/4 cup | 60 mL mayonnaise 2 tbsp | 30 mL capers 1 tsp | 5 mL lemon juice 1 tbsp | 15 mL chopped Italian parsley salt and pepper to taste 24 shavings Tre Stelle® - Grana Padano Cheese
Instructions:
Preheat oven to 350°F (180°C). Season veal with salt and pepper. In a medium skillet over medium-high heat add olive oil and sage leaves then add veal and sear veal on all sides – approximately 2 minutes. Transfer veal to a baking pan and roast for 15 minutes; remove from oven and allow to cool. Once cool, slice meat into thin slices. Meanwhile brush olive oil on each side of baguette slices; place on a baking sheet and bake until golden – approximately 6 minutes. Set aside until ready to use. Place tuna, mayonnaise, capers, lemon juice and Italian parsley in a food processor, whirl until smooth; season with salt and pepper. Cover and refrigerate until ready to use. Place a slice of veal onto each toasted baguette slice and top with a teaspoonful of mayonnaise mixture and a shaving of Grana Padano Cheese.
