Vitello Tonnato – Tender Veal with Tuna Cream
Dive into the world of Italian classics with this Vitello Tonnato recipe. Tender, slow-cooked veal meets an irresistibly creamy tuna sauce. A perfect delight as an appetizer or a light main course.
Preparation
25 min.
Cook / Bake
120 min.
Servings
4
Calories
480 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 600 gVeal roast (e.g., from the leg)
- 1 tbspOlive oil
- 1 mediumOnion(peeled and quartered)
- 2 stalksCelery(roughly chopped)
- 1 mediumCarrot(peeled and roughly chopped)
- 2 clovesGarlic(smashed)
- 1 cupDry white wine
- 2 cupsVegetable broth
- 2 bay leavesBay leaves
- 5 wholeBlack peppercorns
- 1 tspSalt
- 1 canTuna in olive oil(150g, drained)
- 4 anchovy filletsAnchovy fillets(in oil)
- 2 tbspCapers(drained, plus extra for garnish)
- 1 tbspDijon mustard
- 2 tbspLemon juice
- 1 cupMayonnaiseEi
- 1 pinchBlack pepper(to taste)
- 1 tbspFresh parsley(chopped, for garnish)
Instructions
Pat the veal roast dry. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the veal on all sides until golden brown. Remove the veal and set aside.
Add the onion, celery, carrot, and garlic to the pot. Sauté for 5-7 minutes until softened and fragrant. Deglaze with white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol has evaporated.
Return the veal to the pot. Add the vegetable broth, bay leaves, peppercorns, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the veal is very tender. Alternatively, you can braise it in a preheated oven at 325°F (160°C).
Once cooked, remove the veal from the pot and let it cool completely. Strain the cooking liquid and reserve about 1/2 cup for the sauce. Discard the vegetables and aromatics.
For the tuna sauce, combine the drained tuna, anchovy fillets, capers, Dijon mustard, and lemon juice in a food processor or blender. Process until smooth. Add the mayonnaise and reserved cooking liquid (start with a few tablespoons and add more if needed) and blend until creamy and well combined. Season with black pepper to taste.
Once the veal is completely cooled, slice it very thinly against the grain. Arrange the slices on a serving platter.
Pour the tuna sauce generously over the sliced veal. Garnish with extra capers and fresh chopped parsley. Serve chilled.
💡 Tipp
Nutrition per serving
Calories
480 kcal
Protein
45 g
Carbohydrates
8 g
Fat
30 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/vitello-tonnato-tender-veal-with-tuna-cream
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