Vitello Tonnato
recipe

A traditional Piemontese dish combining tender veal and delicious tuna mayonnaise. This rustic yet elegant dish is perfect as a centerpiece for buffets.
Preparation Time: 2 hours
Serving Size: 6-8

Ingredients:

- 800 g veal roast
- 2 carrots
- 1 onion
- 1 celery stalk
- 2 bay leaves
- 5 allspice berries
- Salt
- 200 g tuna in oil
- 150 g mayonnaise
- 2 tablespoons capers
- Juice of 1 lemon
- Black pepper
- Fresh herbs (e.g., parsley) for garnish

Instructions:

1. Boil the veal roast in salted water along with chopped carrots, onion, celery, bay leaves, and allspice berries for about 1.5 hours, until the meat is tender.
2. Remove the meat from the broth and allow it to cool. Strain the broth and set it aside.
3. Prepare the tuna mayonnaise by blending the tuna, mayonnaise, capers, and lemon juice in a blender until smooth. You can add a little of the broth if needed to achieve a softer consistency.
4. Slice the cooled veal thinly and arrange it on a serving platter.
5. Spread the tuna mayonnaise over the meat and garnish with fresh herbs and black pepper.
6. Allow it to marinate in the refrigerator for at least one hour before serving.
Nutritional Information (per serving, approximate):
- Energy: 400 kcal
- Protein: 30 g
- Carbohydrates: 2 g
- Fat: 30 g
- Fiber: 0 g

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