Vitello Tonnato Recipe

Summary

Preparation Time45 MinCooking Time2 Hr 30 Min
Ready In3 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Boneless veal shoulder roast2 Pound (1 Whole)
 Onion1 , sliced
 Carrot1 , sliced
 Celery stalk1 , sliced
 Stalk celery1 , sliced
 Bay leaf1
 Dry white wine/Sherry2 Tablespoon
For tuna mayonnaise
 Mayonnaise2⁄3 Cup (10.67 tbs) (Prepared / Bottled)
 Canned tuna packed in oil6 1⁄2 Ounce, undrained (1/2 Can)
 Canned tuna in oil3 1⁄4 Ounce, undrained (1/2 Of 6 1/2 Ounce Can)
 Anchovy paste1 Tablespoon
 Tomato paste1 Teaspoon
 Lemon juice1 Teaspoon
 Salt To Taste
 Freshly ground pepper To Taste
To garnish
 Canned anchovy fillets2 Ounce, drained (For Garnish)
 Capers1 Tablespoon (For Garnish)
 Lemon slices3 , cut in half (For Garnish)
 Parsley sprigs3 (For Garnish)
 Parsley sprigs5

Nutrition Facts

Serving size

Calories 930 Calories from Fat 522

% Daily Value*

Total Fat 58 g89.4%

Saturated Fat 12.4 g61.9%

Trans Fat 0 g

Cholesterol 318.5 mg

Sodium 1272.7 mg53%

Total Carbohydrates 7 g2.4%

Dietary Fiber 1.8 g7.4%

Sugars 2.8 g

Protein 87 g174.8%

Vitamin A 57.8% Vitamin C 20.5%

Calcium 11.6% Iron 8.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a large saucepan take veal.
2) Add onion, carrot, celery, bay leaf, parsley, salt, and pepper.
3) Add cold water almost covering the veal.
4) Stir in wine or sherry.
5) Cover the pan and bring to a boil.
6) Reduce heat and simmer for about 1-1/2 to 2 hours until tender.
7) Let cool in cooking liquid to cool.
8) Prepare Tuna Mayonnaise: In a blender or food processor add all ingredients fitted and process until smooth.
9) Add some cooled cooking liquid to lighten the mayonnaise consistency.
10) Slice the veal thinly.
11) Spread each slice with 1 teaspoon of Tuna Mayonnaise.
12) On a serving platter, arrange slices overlapping.
13) Spoon remaining mayonnaise on top.
14) Chill for several hours or overnight to firm mayonnaise.

SERVING
15) Garnish with anchovies, capers, lemon slices, and parsley sprigs. Enjoy this salad for a buffet lunch or dinner.
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