Vitello Tonnato (Cold Poached Veal with Tuna and Caper Dressing)
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Ingredients
- 500 g veal escalopes
- 100 g carrots, sliced
- 100 g celery stalks, sliced
- 2 bay leaves
- 160 g tinned tuna in olive oil, drained
- 150 g mayonnaise
- 2 tbsp capers, drained
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 489 kcal
- Protein
- 37.2 g
- Carbohydrate
- 3 g
- of which sugars
- 2.4 g
- Fat
- 36.1 g
- of which saturates
- 4.5 g
- Fibre
- 1.3 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Place the veal escalopes in a saucepan with the carrots, celery and bay leaves, and cover with water. Bring to a gentle simmer and poach for 15-18 minutes until cooked through with no pink remaining.
- 2
Lift the veal onto a plate, cover and chill for at least 1 hour, or until fully cooled.
- 3
Blitz the tuna, mayonnaise, half the capers and the lemon juice to a smooth sauce, adding a splash of the poaching liquid if it is too thick.
- 4
Slice the cooled veal thinly and arrange on plates.
- 5
Spoon over the tuna sauce and scatter with the remaining capers to serve.
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