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Italian Vitello Tonnato
Gorgeous vitello tonnato: leftover cold veal roast topped with a mayo and tuna sauce with capers! What a great Italian recipe!
Prep Time 45 minutes
Cook Time 0 minutes
Total Time 45 minutes
Servings 4 people
Calories per serving 349 kcal
Ingredients
- 1 lb cooked veal roast (450 g), or pork roast
- 7 oz canned tuna (200 g), drained weight
- 3 oz mayonnaise (85 g)
- 3 tbsp capers in brine
- 2 canned anchovy fillets in oil or 1 tsp anchovy paste
- pepper
- salt
Instructions
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Open the can of tuna and carefully pour the liquid in a glass or cup. Keep it aside for now until we need it later on in this recipe. Then flake the tuna with a fork and transfer it to a blender. Also add the mayonnaise.
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Pulse again into a creamy mixture. Then add the salted capers and the anchovy fillets (or the anchovy paste). Season with a little pepper and salt.
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Blend the tuna well. Now little by little pour in the drained liquid you kept aside and blend in between additions until you end up with the consistency you like. Some like a thick sauce, but then other like a more runnier sauce.
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Blend the sauce well. Check the seasoning and add extra pepper or salt to taste if necessary.
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Chill the tuna sauce in the fridge for 10 minutes. In the meantime slice the veal or pork roast up thinly and divide this over cold plates. Cover entirely with the chilled tuna sauce. Garnish with extra salted capers and fresh parsley. Serve cold.