VITEL TONÉ 🤩 la COMIDA ESTRELLA de las FIESTAS de la mano de Felicitas Pizarro | El Gourmet

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Chop carrots, red onion, leek, and celery to make a broth for cooking the meat.

In a pot, heat olive oil and sauté the chopped vegetables until slightly browned.

Add the whole veal with fat to the pot, along with water, salt, and pepper to create a flavorful broth.

Cover and cook for about 2 hours until the veal is tender.

Once cooked, let the veal cool in the broth.

Prepare the mayonnaise by emulsifying cooked egg yolks with olive oil and regular oil, seasoning with salt and pepper.

Add tuna to the mayonnaise and mix well, adjusting the consistency with cream as desired.

Refrigerate the sauce until ready to serve.

Slice the cooled veal thinly and arrange on a large serving platter.

Spread the tuna sauce over the veal slices, ensuring they are well covered.

Fry capers until they open up like flowers and use them as a garnish on top of the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens