Vitello Tonnato with a Twist

Ingredients

• 500g (1.1 lb) veal roast 500g (1.1 lb) veal roast
• 1 lemon, zested and juiced 1 lemon, zested and juiced
• 150g (5.3 oz) canned tuna, drained 150g (5.3 oz) canned tuna, drained
• 3 tablespoons mayonnaise 3 tablespoons mayonnaise
• 1 tablespoon capers, rinsed and chopped 1 tablespoon capers, rinsed and chopped
• 2 anchovy fillets, minced 2 anchovy fillets, minced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 36g
• Fiber: 0.5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the veal roast with salt and pepper, then place it in a roasting pan.
3. 3.
   Roast the veal in the preheated oven for about 1 hour, or until it reaches an internal temperature of 65°C (150°F).
4. 4.
   Remove the veal from the oven and let it cool completely.
5. 5.
   In a blender or food processor, combine the drained tuna, mayonnaise, capers, minced anchovies, lemon zest, and half of the lemon juice. Blend until smooth and creamy.
6. 6.
   Thinly slice the cooled veal and arrange the slices on a serving platter.
7. 7.
   Pour the tuna sauce over the veal slices, ensuring they are evenly coated.
8. 8.
   Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.
9. 9.
   Before serving, garnish with fresh parsley and a squeeze of the remaining lemon juice.

Treat your ingredients with care...

• Veal — Make sure to let the veal roast cool completely before slicing it. This will ensure that the slices remain tender and juicy.
• Tuna — Opt for high-quality canned tuna packed in olive oil for the best flavor and texture.
• Anchovies — If you prefer a milder flavor, you can reduce the amount of anchovies or omit them altogether.
• Capers — Rinse the capers before chopping them to remove any excess saltiness.

Tips & Tricks

• For a twist, you can substitute veal with roasted turkey breast or chicken.
• If you prefer a smoother sauce, pass it through a fine-mesh sieve to remove any lumps.
• Serve the Vitello Tonnato with crusty bread or toasted baguette slices for a delightful appetizer.
• Leftover Vitello Tonnato can be stored in the refrigerator for up to 2 days.
• To enhance the presentation, garnish the dish with a few capers and lemon zest.

Serving advice

Serve the chilled Vitello Tonnato as an elegant appetizer or a light main course. Accompany it with a side of mixed greens or a refreshing salad for a complete meal.

Presentation advice

Arrange the thinly sliced veal on a platter, drizzle the tuna sauce over it, and garnish with fresh parsley. The vibrant colors and contrasting textures will make this dish visually appealing.