Veal with Tuna Sauce
A traditional Italian dish called Vitello Tonnato, featuring thinly sliced veal topped with a creamy, savory tuna sauce. Perfect for hot summer days or as a unique appetizer.
Nutrition
Calories: 420cal
Carbohydrate: 3g
Protein: 42g
Fat: 24g
Cholesterol: 110mg
Sodium: 750mg
Difficulty Level: easy
20 min Prep
45 min Cook
1 hr 5 min Total
4 Servings
Ingredients
- 1 lb veal, in one piece
- Salt and pepper to taste
- 2 cups beef broth
- 1 cup dry white wine
- 1 bay leaf
- 1 tablespoon olive oil
- 1 can (6 oz) tuna, drained
- 3 anchovy fillets, packed in oil, drained
- 1 tablespoon capers, rinsed
- 1/2 cup mayonnaise
- Juice of 1 lemon
- 1 tablespoon parsley, chopped for garnish
Instructions
- Season the veal with salt and pepper. In a large pot, combine beef broth, white wine, and bay leaf. Bring to a boil over medium-high heat.
- Once boiling, add the veal to the pot. Reduce heat to low, cover and let simmer for about 45 minutes or until the veal is tender.
- Remove the veal from the pot and allow it to cool slightly. Once cool enough to handle, slice the veal thinly across the grain using a sharp knife.
- In a blender or food processor, combine tuna, anchovies, capers, olive oil, mayonnaise, and lemon juice. Blend until smooth.
- Arrange the sliced veal on a serving platter. Pour the tuna sauce evenly over the veal slices, ensuring each slice is well-covered.
- Garnish with chopped parsley before serving. Serve cold or at room temperature.
