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Easy Vitello Tonnato

Western.Chefs's picture
  Olive oil 2 Tablespoon
  Boneless rolled leg of veal 3 1⁄2 Pound
  Onion 1 Large, sliced
  Carrots 2 , chopped
  Celery stalks 2 , chopped
  Garlic cloves 2 Large, finely minced
  Canned anchovy fillets 2 Ounce (1 Can)
  Canned tuna 7 Ounce (1 Can)
  Dry white wine 1 Cup (16 tbs)
  Parsley sprigs 3
  Bay leaves 2
  Thyme 1 Pinch
  Freshly ground black pepper To Taste
  Mayonnaise 1 Cup (16 tbs)
  Lemon juice To Taste
  Salt To Taste

1. Heat the olive oil in a large, heavy kettle or Dutch oven with a tight-fitting cover. Add the veal and brown lightly on all sides.
2. In the same pan saute the onion, carrots, chopped celery, and garlic. Add the anchovy fillets, tuna, dry white wine, parsley, bay leaves, thyme, salt and pepper to taste. Cover and cook gently for two hours.
3. Remove the meat from the kettle and chill.
Boil the sauce remaining in the kettle until reduced by half and puree in an electric blender or sieve. Chill, then blend in the mayonnaise.
Season to taste with lemon juice.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4404 Calories from Fat 2268

% Daily Value*

Total Fat 252 g387.9%

Saturated Fat 31.6 g158%

Trans Fat 0 g

Cholesterol 1461.1 mg487%

Sodium 5404.9 mg225.2%

Total Carbohydrates 55 g18.3%

Dietary Fiber 11.2 g44.6%

Sugars 22.9 g

Protein 410 g819.6%

Vitamin A 427.1% Vitamin C 70.5%

Calcium 43.3% Iron 113.9%

*Based on a 2000 Calorie diet

Easy Vitello Tonnato Recipe