Vitel Toné

Ingredients - Serves 6

• Salt and pepper - To taste
• Lemon juice - 2 tablespoons
• Capers - 2 tablespoons
• Anchovy fillets - 4
• Canned tuna - 1 can (5 ounces)
• Mayonnaise - 1 cup
• Black peppercorns - 1 teaspoon
• Salt - 1 tablespoon
• Water - 4 cups
• White wine - 1 cup
• Bay leaves - 2
• Celery stalks - 2, chopped
• Onion - 1, chopped
• Carrots - 2, peeled and chopped
• Veal roast - 2 pounds

Let's Get Started

1. In a large pot, combine the veal roast, carrots, onion, celery, bay leaves, white wine, water, salt, and black peppercorns.
2. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the veal is tender.
3. Remove the veal from the pot and let it cool. Slice it thinly and arrange the slices on a serving platter.
4. In a blender or food processor, combine the mayonnaise, canned tuna, anchovy fillets, capers, lemon juice, salt, and pepper. Blend until smooth and creamy.
5. Pour the tuna sauce over the sliced veal, covering it completely.
6. Refrigerate for at least 2 hours to allow the flavors to meld.
7. Serve chilled and enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Calories: 450
• Fat: 25g
• Carbs: 10g
• Protein: 40g
• Sodium: 800mg
• Sugar: 2g