Italian cuisine · Salads & Mezze

Vitello Tonnato

Thinly sliced veal under a creamy tuna sauce with capers.

Ingredients · for 6 servings

• 800 g veal top round
• 1 carrot
• 1 celery stalk
• 1 onion
• 1 bay leaf
• 200 g tuna in oil
• 4 anchovy fillets
• 200 g mayonnaise
• 3 tbsp capers
• 1 lemon
• Parsley
• Salt
• Pepper

Instructions

1. Gently poach the veal with carrot, celery, onion and bay leaf in salted water for 60 minutes.
2. Let it cool completely in the broth – this keeps the meat juicy.
3. Blend the tuna, anchovies, mayonnaise, 2 tbsp capers and lemon juice until smooth.
4. Thin the sauce with a little cooking broth until it is spreadable.
5. Slice the cold meat paper-thin and arrange it on a platter.
6. Coat with the sauce, scatter the remaining capers and parsley over it and let it rest for 1 hour.