Cold Veal Roast with Tuna and Caper Sauce (Vitello Tonnato)

Cold Veal Roast with Tuna and Caper Sauce (Vitello Tonnato)

  • Preparation 30 min
  • Cooking 30 min
  • Chilling 1 h
  • Servings 6

Thinly sliced veal and a whipped tuna mayonnaise make a perfect pair in this traditional northern Italian dish. Serve this delicate and delightful entrée cold.

Featured in RICARDO Magazine BACK TO SCHOOL 2016 (p. 83)
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers

Categories

Ingredients

  • Veal

    • 1 veal loin roast, about 1 ½ lb (675 g), tied
    • 2 tbsp (30 ml) olive oil
    • 1 onion, thinly sliced
    • 1 carrot, diced
    • 1 stalk celery, diced
  • Tuna and Caper Sauce

    • 1 egg yolk
    • 1 can (7 oz/198 g) oil-packed light tuna, drained
    • ½ cup (125 ml) olive oil
    • 2 tsp capers
    • 2 tbsp (30 ml) lemon juice
    • 2 tbsp (30 ml) water
  • Topping

    • 1 tbsp chopped flat-leaf parsley
    • 1 tbsp capers, drained and coarsely chopped
    • 1 lemon, cut into thin wedges
    • Salt and pepper

Preparation

  • Veal

  • Tuna and Caper Sauce

  • Topping

Personal Note