Vitello Tonnato (Veal with Tuna Sauce)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thinly sliced veal served cold with a creamy tuna and caper mayonnaise sauce. An elegant Piemontese dish that's surprisingly delicious and traditionally served in summer and at Christmas.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.9 lbs (850g) veal topside or eye of round (tied)
- 1 gallon (4 litres) cold water
- 1 onion
- 1 stick celery
- 1 large carrot
- 1 bunch fresh parsley with stalks
- 1 sprig of fresh rosemary sprig
- 1 bay leaf (fresh or dried)
- 4 cloves
- 6 peppercorns
- 1 fresh garlic clove
- 5.6 oz (110g) canned tuna in olive oil (we used Rio Mare)
- ½ cup (90g) good quality mayonnaise
- 2 anchovy fillets
- 1.5 tablespoons (20g) capers in brine (drained)
- Capers or caper berries (optional)
- Freshly chopped parsley (optional)
At a glance
PER SERVING · TIME 300M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 561mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1059mg
- Calcium
- 215mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.