Vitello Tonnato With Tuna Recipe

Summary

Health IndexHealthyCuisine
CourseMethod

Ingredients

 Veal roast1 1⁄2 Pound (Cold, Preferably Boneless)
 Homemade mayonnaise1⁄2 Pint (Thick One)
 Middle cut tuna1 Can (10 oz), finely mashed with its oil
 Lemon juice1⁄2 Tablespoon (1 Can)
 Anchovy fillets,8 , finely chopped
 Veal stock/Chicken stock1 Cup (16 tbs)
 Pepper To Taste
 Finely chopped capers1 Tablespoon (Leveled) (For Garnishing)
 Lemon wedges4 (For Garnishing)

Nutrition Facts

Serving size: Complete recipe

Calories 3528 Calories from Fat 2636

% Daily Value*

Total Fat 293 g450.1%

Saturated Fat 45 g224.9%

Trans Fat 0 g

Cholesterol 891.9 mg

Sodium 4901.1 mg204.2%

Total Carbohydrates 8 g2.5%

Dietary Fiber 1.4 g5.4%

Sugars 1.3 g

Protein 208 g416.7%

Vitamin A 124% Vitamin C 41.7%

Calcium 35.9% Iron 17.2%

*Based on a 2000 Calorie diet

Directions

A blissful dish for hot summer days.
It may be made in advance and refrigerated overnight.
Slice the cold veal fairly thinly and arrange on a large serving dish.
Combine the mayonnaise with the tuna, lemon juice and anchovies, then thin down to the consistency of cream with the cold stock.
Season to taste with pepper and stir in the capers.
Spoon the sauce over the veal, making sure the meat is completely covered.
Chill for up to 12 hours
Quantcast