Vitello Tonnato - Veal With Tuna Sauce and Capers
User Reviews
4.7
22 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 people
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Calories
312114 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Vitello Tonnato - Veal With Tuna Sauce and Capers
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This is one of the most famous Italian antipasto platter, sometimes served as a more filling course.
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Ingredients
Ingredients for the Veal
- 1.25 .25 kg veal topside piece, boneless
- 1 cloves garlic
- 2 bay leaf
- 2 celery halved, sticks
- 1 carrot peeled, small
- 6 black peppercorns
- 500 white wine dry
Ingredients for the Sauce
- 2 egg large
- 1 garlic clove peeled, fat
- 275 ml extra virgin olive oil Italian
- 2 white wine vinegar dessertspoons (measurement
- 75 g tuna drained - if there’s a little more tuna, it doesn’t matter, best-quality, in a jar
- 2 anchovy fillet drained, tinned
- 1½ tbsp caper rinsed and drained, salted
- 1 tbsp lemon juice or more, to taste
- sea salt freshly milled black pepper
- black pepper freshly milled black pepper
Ingredients for Garnish:
- 1 tbsp caper extra
- 4 anchovy fillet drained and very thinly sliced, tinned
- 1 lemon sliced
Instructions
- Pre-heat the oven to 180°C
- Put the veal in a medium roasting dish and rub the whole piece of meat with some salt and then cover completely with a little olive oil (use your fingers to do this).
- Pour over the wine and add garlic, the bay leaves, the celery, the carrot and the peppercorns and the wine.
- Then, roast the veal for about an hour, remove and allow to cool.
- For the sauce you need to make a mayonnaise first by breaking the whole eggs straight into the blender or food processor, add the garlic clove and salt to taste and pour the oil, in a steady trickle with the motor running, into the jug.
- Switch the machine on.
- Be aware that the sauce will curdle if you add it all too quickly.
- Once you have added all the oil, add the white wine vinegar and blend and blend before adding the tuna, the anchovy fillets and the capers.
- Blend again until the sauce is smooth, add the salt, pepper and lemon and taste and correct until you’re satisfied – the sauce can be made ahead of time and kept in the refrigerator until you need to use it.
- When the veal is ready, remove from the oven and set aside to cool down.
- Once cool, remove from the oven dish and discard the vegetables, the bay leaves, the peppercorns and the rest of the wine.
- Slice the meat thinly and arrange it in a large serving platter – either a deep serving platter or a shallow serving dish.
- Spoon the sauce over the meat and garnish with anchovy slices, capers and lemon slices or serve the modern way on watercress, with sauce on the side and garnished as you choose.
Nutrition Information
Show Details
Serving
100g
Calories
312114kcal
(15606%)
Carbohydrates
9771g
(3257%)
Protein
545g
(1090%)
Fat
376g
(578%)
Saturated Fat
77g
(385%)
Cholesterol
1380mg
(460%)
Sodium
20843mg
(868%)
Potassium
270869mg
(5763%)
Fiber
5g
(20%)
Sugar
3606g
(7212%)
Vitamin A
10725IU
(215%)
Vitamin C
68.5mg
(76%)
Calcium
34070mg
(3407%)
Iron
1028.8mg
(5716%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 312114 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 312114kcal | 15606% |
| Carbohydrates | 9771g | 3257% |
| Protein | 545g | 1090% |
| Fat | 376g | 578% |
| Saturated Fat | 77g | 385% |
| Cholesterol | 1380mg | 460% |
| Sodium | 20843mg | 868% |
| Potassium | 270869mg | 5763% |
| Fiber | 5g | 20% |
| Sugar | 3606g | 7212% |
| Vitamin A | 10725IU | 215% |
| Vitamin C | 68.5mg | 76% |
| Calcium | 34070mg | 3407% |
| Iron | 1028.8mg | 5716% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
22 reviews
Excellent
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