Ingredients with Measurements:
- 1 lb. veal roast
- 1 can of tuna in olive oil (5 oz.)
- 1/2 cup mayonnaise
- 1/4 cup capers, drained
- 2 tbsp. lemon juice
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Food processor or blender
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season the veal roast with salt and pepper and place it in a roasting pan.
3. Roast the veal for 45-50 minutes or until it reaches an internal temperature of 145°F.
4. Remove the veal from the oven and let it cool to room temperature.
5. While the veal is cooling, drain the tuna and add it to a food processor or blender.
6. Add the mayonnaise, capers, lemon juice, and a pinch of salt and pepper to the food processor or blender.
7. Pulse the ingredients until they are smooth and well combined.
8. Once the veal has cooled, slice it thinly and arrange the slices on a serving platter.
9. Spoon the tuna sauce over the veal slices.
10. Sprinkle the chopped parsley over the top of the sauce.
11. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 345
Fat: 23g
Protein: 28g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 530mg
Substitutions for ingredients:
- Chicken or turkey can be substituted for the veal.
- Greek yogurt can be substituted for the mayonnaise.
- Dill or chives can be substituted for the parsley.
Variations:
- Add sliced hard-boiled eggs to the platter for extra protein.
- Top with sliced olives for a briny flavor.
- Use a different type of fish, such as salmon or anchovies, in place of the tuna.
Tips and tricks:
- Make sure the veal is fully cooked before slicing it.
- Chill the tuna sauce before serving for a refreshing taste.
- Use a sharp knife to slice the veal thinly.
Storage instructions:
Store any leftover Vitello Tonnato in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dish is best served cold, but if you prefer it warm, you can heat it in the microwave or oven until heated through.
Presentation ideas:
Arrange the sliced veal in a circular pattern on the platter and spoon the tuna sauce in the center for an elegant presentation.
Garnishes:
Garnish with lemon wedges and additional capers for a pop of color.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables, such as asparagus or green beans
- A simple green salad with a lemon vinaigrette
- Crusty bread or crostini
Troubleshooting advice:
If the tuna sauce is too thick, add a little bit of olive oil to thin it out.
Food safety advice:
Make sure the veal reaches an internal temperature of 145°F to ensure it is fully cooked.
Food history:
Vitello Tonnato is a traditional Italian dish that originated in the Piedmont region. It is typically served as an antipasto or appetizer.
Flavor profiles:
This dish is savory and briny, with a creamy texture from the tuna sauce.
Serving suggestions:
Serve on a platter with sliced lemons and additional capers for garnish.
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Region: Italian