Easy Vitello Tonnato
|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)|
|Freshly ground black pepper||To Taste|
|Mayonnaise||1 Cup (16 tbs)|
|Lemon juice||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.
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