Description
Vitello Tonnato is a classic Italian dish featuring thinly sliced veal topped with a creamy tuna sauce. It’s a refreshing and flavorful dish perfect for summer meals or special occasions.
Ingredients
Scale
- 500g veal roast
- 200g canned tuna in oil, drained
- 2 anchovy fillets
- 2 egg yolks
- 1 tbsp capers
- 1 tbsp lemon juice
- 100ml olive oil
- Salt and pepper to taste
Instructions
- Cook the veal roast in salted boiling water for about 1 hour or until tender. Let it cool.
- In a blender, combine tuna, anchovies, egg yolks, capers, and lemon juice. Blend until smooth.
- Slowly add olive oil while blending to create a creamy sauce.
- Slice the cooled veal thinly and arrange on a plate.
- Spread the tuna sauce over the veal slices.
- Refrigerate for at least 2 hours before serving.
Notes
- Use high-quality veal for best results.
- The dish tastes better after resting in the fridge.
- You can garnish with extra capers or lemon slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Boiling, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg
Keywords: Vitello Tonnato, veal, tuna sauce, Italian recipe