Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Vitello Tonnato

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

8 servings

Prep

15 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 pounds veal
boneless, lean
2 each carrots
chopped
Camera
1 stalk celery
chopped
* Camera
1 each onions
chopped
Camera
5 each parsley sprigs
* Camera
1 can tuna
3 tablespoons capers
drained
Camera
2 each pickles, dill
Camera
3 each anchovy fillets
chopped
* Camera
¼ cup mayonnaise
Camera
cup lemon juice
Camera

Ingredients

Amount Measure Ingredient Features
907.2 g veal
boneless, lean
2 each carrots
chopped
Camera
1 stalk celery
chopped
* Camera
1 each onions
chopped
Camera
5 each parsley sprigs
* Camera
1 can tuna
45 ml capers
drained
Camera
2 each pickles, dill
Camera
3 each anchovy fillets
chopped
* Camera
59 ml mayonnaise
Camera
79 ml lemon juice
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 25446% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 461mg 19%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 55g
Vitamin A 53% Vitamin C 11%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe