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Italian Vitello Tonnato

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  Extra virgin olive oil 14 Tablespoon (3/4 Cup Plus 2 Tablespoons)
  Veal top loin roast 2 1⁄2 Pound, tied (1 Roast)
  Salt To Taste
  Freshly ground pepper To Taste
  Eggs 3 Large (At Room Temperature)
  Anchovy fillets 4
  Drained capers 1 Tablespoon
  White wine vinegar 2 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Canned italian tuna in oil 6 Ounce, drained, flaked (1 Can)
  Water 1 Tablespoon
  Chopped parsley 2 Tablespoon

1. Preheat the oven to 325°. In a medium skillet, heat 2 tablespoons of the oil. Season the veal with salt and pepper and cook over high heat, turning, until golden brown, 8 minutes. Roast for 1 hour and 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 135°. Let the roast cool, then wrap in plastic and refrigerate until chilled, at least 4 hours.
2. Meanwhile, in a saucepan of boiling water, cook the eggs for 4 minutes. Drain and cool slightly in cold water. Cut off the tops and scoop the soft yolks into a blender. Blend in the anchovies, capers, and vinegar and lemon juice until smooth. With the machine on, add the remaining 3/4 cup of oil in a very thin stream, blending until creamy. Blend in the tuna until smooth, and then add the water to thin the sauce slightly; season with salt and pepper. Refrigerate until chilled.
3. Thinly slice the roast. Arrange the slices on plates and spoon the sauce on top. Garnish with the parsley and serve.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4459 Calories from Fat 2919

% Daily Value*

Total Fat 318 g488.6%

Saturated Fat 51.9 g259.3%

Trans Fat 0 g

Cholesterol 1921 mg640.3%

Sodium 4138.3 mg172.4%

Total Carbohydrates 7 g2.5%

Dietary Fiber 1.4 g5.5%

Sugars 2.1 g

Protein 355 g710.2%

Vitamin A 65.3% Vitamin C 91%

Calcium 50.2% Iron 87.6%

*Based on a 2000 Calorie diet

Italian Vitello Tonnato Recipe