Vitello Tonnato
Thin slices of poached veal with a creamy tuna-caper sauce.
- prep 15 min
- cook 40 min
- total 55 min
- serves 6
- intermediate
- Italy
Ingredients
- 600 g veal loin
- 200 g canned tuna
- 2 tbsp capers
- 3 anchovies
- 100 g mayonnaise
- 2 tbsp lemon juice
Steps
- Poach veal in simmering salted water for 40 minutes.
- Blend tuna, capers, anchovies, mayo, and lemon.
- Let veal cool completely, slice thin.
- Arrange veal on a platter, spoon tuna sauce over.
- Garnish with capers and lemon zest.
≈ 340 kcal · 35 g protein · 3 g carbs · 20 g fat — per serving, estimate