Vitello Tonnato
Servings:
6
Prep Time:
20 minutes
Cook Time:
60 minutes
Difficulty:
Medium
Ingredients
- 1 kg Veal loin (tied)
- 2 large Carrots
- 2 whole Celery stalks
- 1 large Onion
- 200 g Canned tuna in oil
- 6 whole Anchovy fillets
- 200 g Mayonnaise
- 2 tbsp Lemon juice
- 2 tbsp Capers
- 1 to taste Salt and white pepper
Instructions
- In pot, combine veal with whole carrots, celery, onion, and enough water to cover.
- Bring to boil, reduce heat, simmer gently for 1 hour until veal is tender.
- Let veal cool in broth, then remove and refrigerate until cold.
- Drain broth, reserve 1/2 cup.
- For sauce: blend tuna, anchovies, mayonnaise, 1/4 cup reserved broth, and lemon juice until smooth.
- Season with salt and white pepper.
- Slice chilled veal thinly.
- Arrange slices on platter, coat generously with tuna sauce.
- Garnish with capers.
- Refrigerate until serving.