Vitello Tonnato Recipe 🐟Thinly sliced veal topped with a creamy tuna sauce, garnished with capers and parsley. Perfect for summer meals or as an elegant appetizer.
Ingredients:
• Veal roast: 2 lbs (1 kg)
• White wine: 1 cup (240 ml)
• Carrot: 1, chopped
• Onion: 1, quartered
• Tuna (canned in oil): 5 oz (140 g)
• Mayonnaise: ½ cup (120 g)
• Capers: 2 tbsp (30 g)
• Anchovy fillets: 2, chopped
• Lemon juice: 2 tbsp (30 ml)
Instructions:
1. Simmer veal with white wine, carrot, onion, and water until tender. Cool and slice thinly.
2. Blend tuna, mayonnaise, capers, anchovies, and lemon juice into a smooth sauce.
3. Layer veal slices on a plate and top with the tuna sauce. Garnish with extra capers.
Delight in the creamy, tangy flavors of this Piedmontese classic!