Vitello Tonnato is, in Argentina, a traditional holiday dish, inspired by the Italian recipe for veal with tuna sauce. In Argentina, this dish is particularly popular during the end-of-year holidays. This gluten-free dish features slices of tender veal topped with a creamy tuna, caper and anchovy sauce. Refreshing and deliciously fragrant, vitello tonnato is perfect for an elegant starter or light main course during celebrations.

Vitello Tonnato

Argentina

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Preparation time 15 mins Cooking time 90 mins Rest time 1 hrs Total time 2 hrs 45 mins

Difficulty: Beginner Servings: 6

Author: Gluten Escape Recipe themes: N Christmas

Ingredients

Servings

• For the veal:

• 1 kg of roast veal (in the nut or sub-nut)

• 1 carrot, cut into pieces

• 1 onion, cut into pieces

• 2 stalks of celery

• 2 bay leaves

• Salt and pepper, to taste

• For the tonnato sauce:

• 200 g canned tuna, drained

• 4 anchovy fillet

• 2 tbsp capers

• 100 ml gluten-free mayonnaise

• 100 ml crème fraîche or vegetable cream

• Juice of half a lemon

• Salt and pepper, to taste

• For the garnish:

• A few whole capers

• Fresh parsley, chopped

Preparation

1. Cooking the veal: Place the roast veal in a high pan or casserole dish and cover it with water. Add the carrot, onion, celery, bay leaves, salt and pepper. Bring to the boil, then reduce the heat and simmer gently for around 1 hour 30 minutes, until the veal is tender. Once cooked, remove the veal from the broth and let it cool completely before slicing it thinly.
2. Preparation of the tonnato sauce: In a blender, combine the tuna, anchovies, capers, mayonnaise and lemon juice. Mix until you obtain a smooth and homogeneous sauce. Add the crème fraîche and mix again. Taste and adjust seasoning with salt and pepper if necessary.
3. Assemble the dish: Arrange the cooled veal slices on a serving dish. Generously coat them with tonnato sauce, making sure to cover each slice well.
4. Garnish and presentation: Decorate the dish with whole capers and a little chopped fresh parsley for a touch of color and freshness.
5. Resting and serving: Cover the dish with plastic wrap and let it rest in the refrigerator for at least 2 hours so that the flavors blend well. Vitello tonnato is eaten cold, ideal for festive meals.

Note

I made a stupid mistake and started by adding green Madagascar pepper instead of capers. I decided to leave them and add the capers. Good news, it was really delicious!

Keywords: Vitello Tonnato, Argentinian recipe, gluten-free veal recipe

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