This dish is a refreshing balance of meatiness from the veal and a sea-breeze hint from the tuna, capers, and lemon.
The veal, poached to perfection, is thinly sliced and draped with a tuna sauce made from puréed tuna, mayonnaise, anchovies, and capers, finished with a squeeze of lemon for brightness.
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 2 hours (includes cooling time)
Servings
- Number of Servings: 6
- Ideal Serving Size: 3-4 slices of veal per person
Nutritional Information (per serving)
- Calories: Approximately 350 kcal
- Protein: 28g
- Carbohydrates: 3g
- Fat: 25g (varies with the choice of mayonnaise and tuna)
Ingredients
- Veal (top round): 1kg
- Tuna in olive oil (drained): 200g
- Mayonnaise: 150g
- Anchovy fillets: 4
- Capers: 30g
- Lemon juice: 20ml
- White wine: 500ml
- Onion: 1 (quartered)
- Carrot: 1 (chopped)
- Celery stalk: 1 (chopped)
- Salt and Pepper: to taste
Method of Preparation
- Poach the veal in white wine, water, onion, carrot, celery, salt, and pepper until tender.
- Cool the veal in the cooking liquid to absorb flavors, then slice thinly.
- Blend tuna, mayonnaise, anchovies, capers, and lemon juice for the sauce.
- Layer the veal slices on a platter, spoon over the sauce, and chill before serving.
Proven Tips for Culinary Success
- Allow the veal to cool in its broth for extra juiciness.
- If the sauce is too thick, thin it with a few tablespoons of the poaching liquid.
Anticipated FAQs
- Q: Can I use chicken instead of veal? A: Chicken can be used, but the taste and texture will differ from the traditional recipe.
- Q: How long can I store Vitello Tonnato? A: It can be refrigerated for up to 2 days. Serve chilled.