Vitello Tonnato

1. 1

   ["For the Veal:

2. 2

   After you have cut the vegetables (size does not matter) place them in your pot and add the herbs. (Thyme, Basil Leave and Rosemary). Add the Veal Tenderloin and slowly add enough water to cover the Veal. Bring to boiling then decrease the fire/gas to minimum. Let it boil for 1 hour. After 1 hour, remove the Veal and let it settle outside until it cools.", "For the home made Mayo;

3. 3

   Remove the egg yolks from the eggs and place them in the bowl of the food mixer, add the vinegar, lemon juice and mustard. Season with salt to taste. Turn on the machine and SLOWLY add the oil. By slowly I mean drip by drip. Keep going until the mixture starts to look like mayonnaise. *Note: If the mayonnaise is too thick you can add a few drops of water, if it is not thick enough add a bit more oil. *Note: If you don't have a food processor you can use a bowl and whisk to mix the mixture.", "For the Tuna sauce:

4. 4

   Add all the ingredients (do not add the veal) in a food processor or blender turn the machine and blend until smooth and creamy*Note: Cream cheese is not in the traditional Italian Recipe, I have added it as it decreases the mayonnaise taste and helps with a creamy texture.", "For the concoction:

5. 5

   Once everything is ready, thinly slice the Veal and place it on the plate, cover it with the Tuna sauce. At this point you may add some whole capers for looks and extra taste. Enjoy! This dish can be prepared ahead of time and kept in the fridge."]

* Per serving · 4 servings · Values may vary.

No additional tips available.