Vitello Tonnato
Yield
8 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal
boneless, lean |
|
| 2 | each |
carrots
chopped |
|
| 1 | stalk |
celery
chopped |
*
|
| 1 | each |
onions
chopped |
|
| 5 | each |
parsley sprigs
|
*
|
| 1 | can |
tuna
|
|
| 3 | tablespoons |
capers
drained |
|
| 2 | each |
pickles, dill
|
|
| 3 | each |
anchovy fillets
chopped |
*
|
| ¼ | cup |
mayonnaise
|
|
| ⅓ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal
boneless, lean |
|
| 2 | each |
carrots
chopped |
|
| 1 | stalk |
celery
chopped |
*
|
| 1 | each |
onions
chopped |
|
| 5 | each |
parsley sprigs
|
*
|
| 1 | can |
tuna
|
|
| 45 | ml |
capers
drained |
|
| 2 | each |
pickles, dill
|
|
| 3 | each |
anchovy fillets
chopped |
*
|
| 59 | ml |
mayonnaise
|
|
| 79 | ml |
lemon juice
|
|
Directions
Put veal, carrots, celery, onion and parsely in a large saucepan and cover veal with cold water.
Bring to a boil, then reduce heat and simmer, covered, for 1½ hours.
Cool veal completely.
Meanwhile, purée tuna, capers, pickles and anchovies together in a food processor or blender.
Add mayonnaise, lemon juice and oils; mix until well blended.
Add pepper, taste, and add salt if necessary.
Slice veal into very thin slices.
Arrange on a platter and spoon tuna sauce over.
Veal should be completely smothered in sauce.
Serve any leftover sauce on the side.
Garnish with Italian parsely, lemon slices and capers.
