Vitello Tonnato Recipe




 Boneless veal leg1 1⁄2 Pound, rolled (675 Gram)
 Bay leaf1
 Carrot1 , peeled and sliced
 Onion1 , peeled and sliced
 Celery stick2 , scrubbed and chopped
 Stock/Water1 1⁄2 Cup (24 tbs)
 Canned tuna fish2 1⁄2 Ounce (1 Can)
 Anchovy fillets1 Can (10 oz), drained
 Olive oil1⁄4 Pint (150 Milliliter)
 Egg yolks2
 Lemon juice15 Milliliter (1 Tablespoon)
 Salt To Taste
 Ground black pepper To Taste
 Capers2 Tablespoon (To Garnish:)
 Lemon slices5 (To Garnish:)
 Parsley sprigs6 (To Garnish:)

Nutrition Facts

Serving size: Complete recipe

Calories 2401 Calories from Fat 1480

% Daily Value*

Total Fat 166 g255%

Saturated Fat 29.4 g147.1%

Trans Fat 0 g

Cholesterol 977.1 mg

Sodium 6389.9 mg266.2%

Total Carbohydrates 32 g10.6%

Dietary Fiber 7.8 g31%

Sugars 10.8 g

Protein 196 g391.2%

Vitamin A 234.7% Vitamin C 101.9%

Calcium 52.8% Iron 55.1%

*Based on a 2000 Calorie diet


Place the veal in a saucepan with the bay leaf, peppercorns, vegetables and sufficient stock to cover barely.
Bring to the boil, remove the scum, cover and simmer gently for about 1 hour or until tender.
Drain and cool.
Meanwhile thoroughly mash the tuna fish with 4 anchovy fillets and 1 X 15 ml spoon (1 tablespoon) oil, then add the egg yolks and either press through a sieve or liquidise until very smooth.
Stir in the lemon juice and gradually beat in the remaining oil, a little at a time, until the sauce is smooth and has the consistency of thin cream.
Season to taste.
Slice the veal thinly and arrange in a shallow dish.
Spoon the sauce over to coat completely, cover the dish and chill overnight.
Before serving, garnish with the remaining anchovies, capers, lemon slices and parsley.