Chilled Veal in Tuna Sauce

Vitello tonnato, chilled veal in tuna sauce, is one of the classic summer dishes and a traditional meal served in Milan on August 15th, the feast of the Assumption of Mary. Marinating time is not included in the preparation time.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 100 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 kg Meat, veal, loaf

  • 320 g Fish, tuna, in oil

  • 3 pieces Egg, fresh

  • 6 pieces Fish, anchovy fillets in oil

  • 1 handful Carp, soaked

  • 1 dl Oil, olive

  • 1 spoon Vinegar, red wine

  • 7.5 dl Alcohol, Wine, White

  • 1 piece Lemon, fresh, without shell

  • 1 piece Green, raw

  • 8 pieces Spices, ginger, ground

  • 2 piece Spices, bay (leaves)

  • 3 pieces Spices, cloves, ground

  • 0.5 teaspoons Salt, table

  • 1 bouquet Parsley, fresh

Steps

  1. Remove the meat from the marinade and place it in a pot with a tightly fitting lid. Strain the liquid from the marinade and pour it over the meat. Add enough water to cover the meat. Lightly salt. Place the pot on the stove and slowly cook the meat over medium heat for 1 hour. Add the anchovies to the meat and cook for another 30 minutes. After an hour and a half of cooking, there should be only half the liquid left in the pot.

  2. Hard-boil the eggs, peel them, and separate the yolks. Use the egg whites in another dish. Drain and mash most of the capers. Save some for garnishing the dish. Wash the lemon and cut it in half. Thinly slice one half and squeeze the juice from the other. Wash the parsley, shake it dry, and remove the leaves from the stems. Discard the stems.

  3. Transfer the meat, which should be tender enough to be pulled apart with a fork, to a plate with a rack to cool. Pour the liquid from the pot into a bowl. Place the anchovies together with the tuna, half of the parsley, and the egg yolks in another bowl and mix everything together. Add the mashed capers, vinegar, lemon juice, and olive oil. Taste and, if necessary, thin with the broth in which the meat was cooked.

  4. Slice the cooled meat into thin slices and arrange them in a single layer on one or more plates. Pour the tuna sauce over the meat. Garnish the plates with lemon slices, whole capers, and the remaining parsley, cover with plastic wrap, and refrigerate for 1 hour. Serve chilled.

Nutrition Information (Per 100g)

  • Calories: 150.5 kcal
  • Fat: 5.72 g
    • Saturated Fat: 1.39 g
  • Carbohydrates: 1.59 g
    • Sugars: 0.04 g
  • Protein: 20.26 g
  • Fiber: 0.94 g