Vitello tonnato
80 min332 kcal each
A Piedmontese classic served cold: thin slices of roast veal under a smooth tuna, anchovy and caper sauce. Made ahead by design.
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Plan this recipeIngredients
for 6 servings- Veal topside, in one piece800 g
- Tuna in water, drained160 g
- Anchovy fillets in oil3 piece
- Capers20 g
- Egg yolks, hard-boiled3 piece
- Olive oil6 tbsp
- Lemon juice1 tbsp
- Dry white wine100 ml
- Garlic1 clove
- Fresh rosemary1 sprig
- Salt1 tsp
- Black pepper¼ tsp
Method
Prep 30 min · cook 50 min- Heat the oven to 180 °C. Season the veal and brown it all over in 2 tablespoons of the oil with the garlic and rosemary, about 8 minutes.
- Pour in the wine and roast for about 40 minutes, until the centre reaches 60 °C.
- Let it cool completely, then wrap and chill it so it slices thinly. Keep the pan juices.
- For the sauce, blend the tuna, anchovies, most of the capers, the yolks, lemon juice and pan juices, then add the rest of the oil in a stream until smooth and thick.
- Slice the veal very thinly, overlap the slices on a platter and cover them with the sauce. Scatter with the remaining capers.
- Chill for at least 2 hours before serving. It keeps for 3 days.
Nutrition
per servingCal
332
Protein
37g
Carbs
1.24g
Fat
19g
Of 0.3g of sugar per serving, 0g is added sugar.
Of 19g of fat per serving, 3.7g is saturated.
