Photograph of the finished Vitello tonnato

Italy · Thịt bê thái lát sốt cá ngừ

Vitello tonnato

1 hr 30 min Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Veal Veal 1.1 lb
  • Photograph of Canned tuna Canned tuna 5.6 oz
  • Photograph of Mayonnaise Mayonnaise 4.2 oz
  • Photograph of Caper buds Caper buds 1.1 oz
  • Photograph of Salted anchovies Salted anchovies 0.4 oz
  • Photograph of Lime Lime 1
  • Photograph of Carrot Carrot 3.5 oz
  • Photograph of Celery Celery 2.8 oz
  • Photograph of Onion Onion 1
  • Photograph of White wine White wine ⅔ cup

Method

  1. 1 Place the veal fillet in a pot along with carrots, celery, onions, white wine, and enough water to cover it.
  2. 2 Bring to a gentle boil, then reduce heat and simmer for 60 minutes, or until the meat is tender but not mushy.
  3. 3 Turn off the heat, let the meat cool completely in the boiling water for about 30 minutes, then remove it, wrap it tightly, and refrigerate.
  4. 4 Blend canned tuna, salted anchovies, capers, lemon juice with mayonnaise and a few tablespoons of meat broth.
  5. 5 Slice the veal very thinly and arrange it to completely cover the plate.
  6. 6 Pour the tuna sauce over the top, sprinkle with capers, and serve chilled.
Start cooking