Vitel Toné / Vitello Tonnato / Cold Veal in Tuna Sauce

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Cut a medium onion into quarters and insert 2 cloves into the onion.

Cut a medium carrot into large pieces and chop 1 or 2 celery stalks.

Place the vegetables in a pot with the veal, 1 clove of garlic, and about 1 teaspoon of whole peppercorns.

Pour in 250 milliliters of white wine and enough water to cover the meat.

Add 2 bay leaves and 1 sprig of rosemary, along with about 1 tablespoon of olive oil.

Bring the pot to a boil, skimming off any foam that forms on the surface.

Once boiling, reduce the heat and let the meat cook gently for about 1 hour, estimating 30 minutes of cooking time for every 500 grams of meat.

After cooking, turn off the heat and let the meat cool completely in the cooking liquid.

While the meat cools, prepare the tuna sauce by combining 200 grams of drained tuna, 3 anchovy fillets, 1 tablespoon of capers, 2 boiled eggs, 3 tablespoons of olive oil, the juice of 1 lemon, and optionally a splash of cognac in a bowl.

Mix the ingredients together and then pass them through a food mill or potato ricer to create a smooth sauce.

To achieve the desired creaminess, gradually add some of the meat's cooking broth to the sauce.

Once the sauce is ready, refrigerate it along with the meat, which can be prepared a day in advance for better flavor concentration.

When ready to serve, drain the meat for a few minutes and slice it thinly with a sharp knife.

Arrange the sliced meat on a serving platter and generously cover it with the tuna sauce.

Garnish the dish with additional capers, a drizzle of olive oil, and freshly ground black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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