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Vitello tonnato
Nutrition facts per serving:
- Energy in kcal about 192
- Fat about 10g
- Carbohydrates about 1g
- Protein about 26g
This is needed
This is needed
for 8 people
Meat
- 1 litre water
- 1 carrots, chopped
- 3 dl white wine
- 1 lemon, use only the juice
- 1 onions, quartered
- 700 g roast veal (e.g. eye of round)
- 1 bay leaf
Sauce
- 2 hard-boiled egg, halved
- 2 tbsp lemon juice
- 1 tin white tuna in brine (approx. 160 g), drained, broken into chunks
- 0.5 dl sunflower oil
- 2 anchovy fillet
- 0.5 tsp salt
- 1 tbsp capers
To serve
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- 2 tbsp caper berries
And that's how it's done
And that's how it's done
Meat
Place the water and all the other ingredients up to and including the bay leaf in a tall pan, bring to the boil and then reduce the heat. Add the meat, leave to infuse just below the boil for approx. 50 mins. Remove the pan from the heat, leave the meat to cool in the stock. Set aside 50 ml of the stock.
Sauce
To make a smooth sauce, puree the reserved stock with the eggs and all the other ingredients up to and including the capers, then season with salt.
To serve
Carve the meat very thinly across the grain, plate up. Top with the sauce and garnish with caper berries.
