Chilled Veal With Tuna Sauce - {Vitello Tonnato}
By á-170456
Ingredients
- 2 pounds veal loin tied for roasting
- 1 can Italian tuna packed in oil - (7 oz) drained
- 1 cup mayonnaise
- 2 tablespoons capers
- 2 canned anchovies patted dry
- 2 tablespoons fresh lemon juice
Details
Servings 6
Preparation
Step 1
Heat oven to 400 degrees. Season veal roast with salt and freshly ground black pepper. Roast 40 minutes, until medium (130 degrees internal temperature). Chill the veal.
In the bowl of a food processor puree tuna, mayonnaise, capers, anchovies and lemon juice until smooth, scraping down sides as needed. Adjust consistency with water until sauce pours like a thick salad dressing. Transfer to a bowl; fold in mayonnaise.
Remove strings from veal; thinly slice. Spread some tuna sauce on a platter, top with a layer of veal, repeat layering, ending with a layer of sauce. Cover and refrigerate 4 hours for flavors to blend.
This recipe yields 6 servings.
Carbohydrates (with 2 tablespoons tuna sauce): 1.5 grams
Net Carbs: 1.5 grams
Protein: 44.5 grams
Fat: 52 grams
Calories: 660
You'll also love
- Tuna Hummus Crostini 4.4/5 (78 Votes)
- Family-Favorite Tuna Noodle... 4.6/5 (52 Votes)
- Asian Lobster Salad 0/5 (0 Votes)
- Chesapeake House Crab Cakes 0/5 (0 Votes)
- Salmon-Stuffed Zucchini 0/5 (0 Votes)
- Blackened Beef Brisket 0/5 (0 Votes)
- Braised Red Cabbage With Fennel... 0/5 (0 Votes)
- Seared Spiced Duck Breasts With... 0/5 (0 Votes)
Review this recipe