Vitello Tonnato

🛒 Ingredients

• Veal eye round 100 g · 150 kcal
• Canned tuna in oil (drained) 30 g · 54 kcal
• Mayonnaise 40 g · 280 kcal
• Capers 5 g · 1 kcal
• Anchovy fillets in oil 5 g · 10 kcal
• Lemon juice 5 g · 1 kcal

👨‍🍳 Instructions

1. Season the veal eye round with salt and pepper, then brown it on all sides in a hot pan with a drizzle of olive oil. Transfer to a pot.
2. Add water or vegetable broth to the pot to cover the veal, along with half an onion, a carrot, and a celery stalk. Bring to a simmer, then cover and cook for 60-90 minutes or until the veal is very tender.
3. Remove the veal from the broth, let it cool completely, then wrap it tightly and refrigerate for at least 4 hours, or preferably overnight. Once chilled, slice the veal very thinly.
4. To make the tonnato sauce, combine the drained tuna, anchovy fillets, capers, mayonnaise, and lemon juice in a food processor or blender. Blend until very smooth and creamy.
5. Arrange the thinly sliced veal on a serving platter. Spoon a generous amount of tonnato sauce over the veal, ensuring each slice is well covered.
6. Garnish with a sprinkle of fresh capers and finely chopped parsley before serving. Chill for at least 30 minutes to allow flavors to meld.