Vitel Toné - Vitello Tonnato
Recipe: #17036
January 27, 2015
Categories: Beef, Fish, Tuna, Appetizers, Italian, Christmas, Entertaining, Gluten-Free, Non-Dairy more
"Adapted from JackieOhNo! This is an Italian dish that we eat a lot in Argentina. Great antipasto. Usually served for the Holidays. It´s a fantastic summer dish. Even better the next day. You can substitute the veal with the meat of your choice,like cold turkey, chicken breast or pork tenderloin."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (176.1 g)
- Calories 588
- Total Fat - 51.6 g
- Saturated Fat - 18 g
- Cholesterol - 101.3 mg
- Sodium - 677.6 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 0.2 g
- Sugars - 2.6 g
- Protein - 16.7 g
- Calcium - 16 mg
- Iron - 0.9 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut the veal into thin slices, about 1/8-inch thick.
Step 2
Put the drained tuna and capers into the container of a food processor or blender and blend.
Step 3
Add the mayonnaise, lemon juice, anchovies and broth. Blend thoroughly.
Step 4
Spoon about a 1/4 cup of the sauce into a serving dish and smooth it over.
Step 5
Arrange a 1/4 of the veal slices, slightly overlapping, over the sauce.
Step 6
Spoon another layer of sauce on top.
Step 7
Add another layer of veal slices and more sauce.
Step 8
Continue making layers until all the veal slices are used.
Step 9
Finish with a layer of sauce.
Tips & Variations
No special items needed.
0 Reviews
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