Ingredients with Measurements:
- 1 lb. veal roast
- 1 can of tuna in oil (5 oz.)
- 1/2 cup mayonnaise
- 1/4 cup capers
- 2 tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 bunch of asparagus
- 1 head of radicchio
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Food processor or blender
- Steamer basket
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season veal roast with salt and pepper and place in a roasting pan.
3. Roast veal for 45-50 minutes or until internal temperature reaches 145°F.
4. Let veal rest for 10 minutes before slicing thinly.
5. In a food processor or blender, combine tuna, mayonnaise, capers, lemon juice, salt, and pepper. Blend until smooth.
6. Steam asparagus for 3-5 minutes or until tender.
7. Cut radicchio into thin strips.
8. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
9. Arrange sliced veal on a platter and spoon tuna sauce over the top.
10. Arrange steamed asparagus and radicchio around the veal.
11. Drizzle the balsamic vinaigrette over the vegetables.
12. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
5. Temperature:
Oven temperature: 350°F
Internal temperature of veal: 145°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Protein: 23g
Carbohydrates: 10g
Fiber: 3g
Sugar: 5g
Sodium: 800mg
Substitutions for ingredients:
- Chicken or turkey breast can be used instead of veal.
- Canned salmon or cooked shrimp can be used instead of tuna.
- Greek yogurt or sour cream can be used instead of mayonnaise.
- Green beans or broccolini can be used instead of asparagus.
- Endive or arugula can be used instead of radicchio.
Variations:
- Add sliced hard-boiled eggs on top of the veal before spooning the tuna sauce.
- Top the tuna sauce with sliced olives or chopped parsley.
- Serve with crusty bread or crackers on the side.
Tips and tricks:
- Make sure to let the veal rest before slicing to ensure juiciness.
- Chill the tuna sauce before serving for a refreshing taste.
- Steam the asparagus until just tender to avoid overcooking.
- Use a mandoline to thinly slice the radicchio for a more uniform appearance.
Storage instructions:
- Store leftover veal, tuna sauce, and vegetables separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat veal in the microwave or oven until warmed through.
- Tuna sauce and vegetables can be served cold or at room temperature.
Presentation ideas:
- Arrange the sliced veal in a circular pattern on a large platter and spoon the tuna sauce over the top.
- Arrange the vegetables in a separate section of the platter for a colorful display.
Garnishes:
- Sprinkle chopped parsley or sliced olives over the tuna sauce.
- Top the vegetables with shaved Parmesan cheese.
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
- A light salad with a lemon vinaigrette would complement the dish well.
Suggested side dishes:
- Roasted potatoes or sweet potatoes
- Grilled or roasted vegetables such as zucchini or bell peppers
- Garlic bread or crostini
Troubleshooting advice:
- If the tuna sauce is too thick, add a splash of water or lemon juice to thin it out.
- If the veal is overcooked, it may become tough and dry. Check the internal temperature frequently to avoid overcooking.
Food safety advice:
- Make sure to cook the veal to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Vitello Tonnato is a classic Italian dish that originated in the Piedmont region of Italy. It is typically served cold as an antipasto or appetizer.
Flavor profiles:
- The veal is tender and mild in flavor, while the tuna sauce is rich and savory with a hint of lemon and capers. The asparagus and radicchio add a fresh and slightly bitter taste, while the balsamic vinaigrette adds a tangy sweetness.
Serving suggestions:
- Serve on a large platter as an appetizer or light lunch.
- Pair with a side salad or roasted vegetables for a more substantial meal.
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Region: Italian