Vitello Tonnato

Vitello Tonnato is, in Argentina, is a traditional holiday dish, inspired by the Italian recipe from calf with tuna sauce. In Argentina, this dish is particularly popular during the holiday season. This gluten -free dish consists of tender veal slices topped with a creamy tuna, capers and anchovy sauce. Refreshing and deliciously fragrant, the Vitello Tonnato is perfect for an elegant starter or a light main dish during celebrations.

Preparation time 15 mins

Cooking time 90 mins

Rest time 1 hrs

Total time 2 hrs 45 mins

Difficulty: beginner

Servings: 6

Ingredients

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

Read it online: https://glutenevasion.fr/recette/vitello-tonnato/