Vitello Tonnato 🐟 A classic Italian dish of poached veal, thinly sliced and served with a creamy tuna and caper sauce, perfect for appetizers or light meals.
Ingredients
• 1.5 lbs (700 g) veal roast
• 2 tbsp olive oil
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 1/2 cup (120 ml) dry white wine
• 2 cups (480 ml) vegetable broth
For the Sauce:
• 1 cup (200 g) canned tuna, drained
• 3 tbsp mayonnaise
• 2 tbsp capers
• 4 anchovy fillets
• 2 tbsp lemon juice
• Salt and pepper to taste
Instructions
1. Heat olive oil in a pot and sear the veal roast on all sides. Add chopped carrot, celery, and onion.
2. Pour in white wine and cook until reduced by half.
3. Add vegetable broth and simmer for 1.5 hours, until the veal is tender. Let cool and slice thinly.
4. Blend tuna, mayonnaise, capers, anchovies, and lemon juice into a smooth sauce.
5. Arrange veal slices on a platter and drizzle with tuna sauce. Garnish with capers and parsley.