Vitello Tonnato

Indulge in the Italian classic Vitello Tonnato, where tender veal loin meets a creamy tuna-caper sauce, creating a delightful harmony of flavors. Perfect for a special occasion or a sophisticated weeknight dinner.

• 500 g veal loin
• 1 cup canned tuna in oil
• 3 tablespoons mayonnaise
• 2 tablespoons capers
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• to taste salt
• to taste black pepper

Method

1. 1

   Start by poaching the veal loin in simmering water for about 15 minutes or until cooked through. Let it cool before slicing.

2. 2

   In a blender or food processor, combine the drained tuna, mayonnaise, capers, lemon juice, and olive oil. Blend until smooth.

3. 3

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

4. 4

   Spread the tuna sauce over the sliced veal, ensuring each piece is well coated.

5. 5

   Season with salt and black pepper to taste, and garnish with additional capers if desired.

6. 6

   Serve chilled or at room temperature, with crusty bread or a fresh salad on the side.