Ingredients with Measurements:
- 1 pound veal roast
- 1/2 cup mayonnaise
- 1/4 cup canned tuna, drained
- 2 tablespoons capers, drained
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pitted black olives, sliced
- 4 anchovy fillets, chopped
Special equipment needed:
- Food processor or blender
- Roasting pan
- Plastic wrap
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season the veal roast with salt and pepper.
3. Place the veal roast in a roasting pan and roast for 45 minutes or until the internal temperature reaches 145°F.
4. Remove the veal roast from the oven and let it cool.
5. In a food processor or blender, combine the mayonnaise, canned tuna, capers, lemon juice, salt, and black pepper. Blend until smooth.
6. Slice the cooled veal roast thinly and arrange the slices on a serving platter.
7. Pour the mayonnaise mixture over the sliced veal roast.
8. Sprinkle the sliced black olives and chopped anchovy fillets over the top of the mayonnaise mixture.
9. Cover the platter with plastic wrap and refrigerate for at least 1 hour before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
5. Temperature:
375°F for roasting the veal roast
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 25g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 700mg
Carbohydrates: 3g
Protein: 20g
Substitutions for ingredients:
- Chicken or turkey breast can be substituted for the veal roast.
- Greek yogurt can be substituted for the mayonnaise.
- Fresh tuna can be substituted for canned tuna.
Variations:
- Add sliced hard-boiled eggs on top of the mayonnaise mixture.
- Garnish with chopped parsley or basil.
- Use green olives instead of black olives.
Tips and tricks:
- Make sure to let the veal roast cool before slicing it thinly.
- Use a sharp knife to slice the veal roast thinly.
- Refrigerate the dish for at least 1 hour before serving to allow the flavors to meld together.
Storage instructions:
Store any leftovers 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 reheat it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Arrange the sliced veal roast in a circular pattern on a large platter and pour the mayonnaise mixture over the top. Sprinkle the sliced black olives and chopped anchovy fillets over the top, and garnish with chopped parsley or basil.
Garnishes:
Chopped parsley or basil
Pairings:
- Serve with a crisp green salad.
- Serve with crusty bread.
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the mayonnaise mixture is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- If the veal roast is not cooked through after 45 minutes, continue roasting it until the internal temperature reaches 145°F.
Food safety advice:
- Make sure to cook the veal roast to an internal temperature of 145°F to ensure that it is safe to eat.
- Store any leftovers in the refrigerator for up to 3 days.
Food history:
Vitello Tonnato is a classic Italian dish that originated in the Piedmont region of Italy. It is typically served as an antipasto or appetizer.
Flavor profiles:
This dish has a rich and creamy flavor from the mayonnaise and canned tuna, with a salty and savory flavor from the capers, anchovies, and olives.
Serving suggestions:
Serve this dish as an appetizer or antipasto before a main course.
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Region: Italian