Vitello Tonnato

Name: Vitello Tonnato
Ingredients: 1 pound veal fillet trussed if necessary; 2 cups chicken stock; 1 cup white wine; dressing Tuna; 1 cup mayonnaise; 3 1/2 ounces tuna in olive oil canned, drained, flaked; 2 tablespoons fresh parsley chopped + extra leaves, to garnish; 2 anchovies mashed; 1 tablespoon baby capers; 1 tablespoon lemon juice; salad Side; 3 tomatoes large, thickly sliced; 3 1/2 ounces green beans trimmed, blanched

13 ingredients

4 steps

Ingredients

1 pound veal fillet trussed if necessary
2 cups chicken stock
1 cup white wine
dressing Tuna
1 cup mayonnaise
3 1/2 ounces tuna in olive oil canned, drained, flaked
2 tablespoons fresh parsley chopped + extra leaves, to garnish
2 anchovies mashed
1 tablespoon baby capers
1 tablespoon lemon juice
salad Side
3 tomatoes large, thickly sliced
3 1/2 ounces green beans trimmed, blanched

Directions

1

Place veal in medium saucepan. Cover with water. Bring to a boil, covered, and cook for 1 min. Drain and rinse under cold water. Return veal to pan along with stock and wine. Bring to a boil, reduce heat and simmer, partially covered, for 45-50 mins, until veal is cooked through. Set aside to cool. Chill.
2

Meanwhile, to make the dressing, combine all ingredients.
3

To make the side salad, combine all ingredients.
4

To serve, thinly slice chilled veal. Serve with dressing and side salad. Garnish with reserved parsley.