Vitello Tonnato Recipe

Name: Vitello Tonnato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds veal boneless, lean; 2 each carrots chopped; 1 stalk celery chopped; 1 each onions chopped; 5 each parsley sprigs; 1 can tuna; 3 tablespoons capers drained; 2 each pickles, dill; 3 each anchovy fillets chopped; 1/4 cup mayonnaise; ⅓ cup lemon juice

Servings: persons

2 pounds veal boneless, lean
2 each carrots chopped
1 stalk celery chopped
1 each onions chopped
5 each parsley sprigs
1 can tuna
3 tablespoons capers drained
2 each pickles, dill
3 each anchovy fillets chopped
1/4 cup mayonnaise
⅓ cup lemon juice

1
Put veal, carrots, celery, onion and parsely in a large saucepan and cover veal with cold water.
2
Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 hours.
3
Cool veal completely.
4
Meanwhile, puree tuna, capers, pickles and anchovies together in a food processor or blender.
5
Add mayonnaise, lemon juice and oils; mix until well blended.
6
Add pepper, taste, and add salt if necessary.
7
Slice veal into very thin slices.
8
Arrange on a platter and spoon tuna sauce over.
9
Veal should be completely smothered in sauce.
10
Serve any leftover sauce on the side.
11
Garnish with Italian parsely, lemon slices and capers.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds veal boneless, lean, 2 each carrots chopped, 1 stalk celery chopped, 1 each onions chopped, and more.

Yes, Vitello Tonnato falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vitello Tonnato

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