Ingredients with Measurements:
- 1 lb. thinly sliced veal
- 1 can of tuna in olive oil
- 2 egg yolks
- 1 tbsp. Dijon mustard
- 1 tbsp. capers
- 1/2 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
- 1 jar of roasted red peppers
- Fresh parsley for garnish
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season the veal slices with salt and pepper and place them on a baking sheet. Roast in the oven for 10-12 minutes until cooked through.
3. In a food processor or blender, combine the tuna, egg yolks, Dijon mustard, capers, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
4. Once the veal is cooked, remove from the oven and let it cool to room temperature.
5. In a separate bowl, mix the roasted red peppers with a drizzle of olive oil and a pinch of salt.
6. To assemble the dish, arrange the veal slices on a platter. Spoon the tuna sauce over the veal, covering it completely.
7. Top the tuna sauce with the roasted red peppers.
8. Garnish with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 12 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 23g
Protein: 25g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 320mg
Substitutions for ingredients:
- Chicken or turkey can be substituted for the veal.
- Canned salmon or cooked shrimp can be substituted for the tuna.
Variations:
- Add sliced hard-boiled eggs on top of the roasted red peppers for extra protein.
- Use grilled or sautéed zucchini instead of roasted red peppers for a lower-carb option.
Tips and tricks:
- Make sure the veal is thinly sliced so it cooks quickly and evenly.
- Let the veal cool to room temperature before adding the tuna sauce.
- The tuna sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Arrange the veal slices in a circular pattern on a large platter and spoon the tuna sauce over the top. Top with the roasted red peppers and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad or grilled vegetables for a complete meal.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Grilled asparagus
- Roasted Brussels sprouts
Troubleshooting advice:
- If the tuna sauce is too thick, add a little more olive oil or lemon juice to thin it out.
- If the veal is not cooked through after 12 minutes, continue cooking until it reaches an internal temperature of 160°F.
Food safety advice:
- Make sure to cook the veal to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Vitello Tonnato is a classic Italian dish that originated in the Piedmont region. It is traditionally made with thinly sliced veal and a creamy tuna sauce.
Flavor profiles:
Savory, creamy, tangy
Serving suggestions:
Serve as an appetizer or main course.
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Region: Italian