Vitello Tonnato
Vitello Tonnato is a classic Italian dish of chilled, tender veal topped with a creamy tuna sauce. Light, flavorful, and perfect for summer!
Ingredients
- 3.30 lbs Round veal shoulder
- 1 Onion Halved (unpeeled)
- 2 Carrots
- 2 Garlic cloves
- 3 Whole cloves
- 1 pinch Salt and black pepper
- 1 Cup White wine
- 6 ⅓ Cups Water
- 2 Tablespoons Olive oil
Sauce vitello
- 1 cup Mayonnaise
- 1/2 cup Drained tuna in oil
- 5 Anchovies
- Half lemon juice only
- 2 Tablespoons of baking juices
Instructions
- Seasoning the veal with salt and black pepper.
- Heat some olive oil in a large pot.
- Sear the meat on all sides until golden brown.
- Add the carrots, onion, garlic, and cloves.
- Pour in the white wine.
- Let it simmer for a bit until the wine reduces.
- Add the water.
- Cover and let it cook on low heat between 45 to 60 minutes , until the veal is tender.
- Once done, remove the meat and let it cool completely.
- Strain the cooking juices and set aside about 2 tablespoons for the sauce.
- Blend the mayonnaise, tuna, anchovies, lemon juice, and reserved cooking juices until smooth.
- Slice the cooled veal very thin.
- Arrange the slices on a plate.
- Generously spoon the sauce over the veal.
- Let it chill in the fridge for at least an hour before serving.
- Enjoy your delicious dish!