Italian 60 min

Vitello Tonnato

Name: Vitello Tonnato
Total time: 60 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 lbs veal top round, tied into a uniform cylinder; 1 carrot, roughly chopped; 1 stalk celery, roughly chopped; 1 white onion, quartered; 1 cup dry white wine; 6 whole peppercorns; 2 bay leaves; 1 can (5 oz) Italian tuna in olive oil; 6 anchovy fillets; 3 tablespoons capers, plus more for garnish; 2 large egg yolks; 1 tablespoon fresh lemon juice; ½ cup extra virgin olive oil; Arugula and lemon slices for serving

high-proteingluten-free

Ingredientsfor 2

380

Cal

42g

Protein

Carbs

22g

Fat

12 lbs veal top round, tied into a uniform cylinder
21 carrot, roughly chopped
31 stalk celery, roughly chopped
41 white onion, quartered
51 cup dry white wine
66 whole peppercorns
72 bay leaves
81 can (5 oz) Italian tuna in olive oil
96 anchovy fillets
103 tablespoons capers, plus more for garnish
112 large egg yolks
121 tablespoon fresh lemon juice
13½ cup extra virgin olive oil
14Arugula and lemon slices for serving

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Instructions

1
Place veal, carrot, celery, onion, wine, peppercorns, and bay leaves in a pot. Cover with cold water, bring to a boil, skim foam, then simmer very gently at 175°F for 45 minutes until an instant-read thermometer reads 145°F. Let cool completely in the poaching liquid.
2
Make the tonnato sauce: blend tuna with its oil, anchovies, capers, and egg yolks until smooth. With the blender running, slowly drizzle in olive oil until emulsified and creamy. Add lemon juice and season with salt. Thin with a tablespoon of the veal poaching liquid if needed — the sauce should coat the back of a spoon.
3
Remove the cooled veal from the liquid and slice very thinly against the grain, about ⅛ inch thick. Arrange overlapping slices on a serving platter.
4
Spoon the tonnato sauce generously over the veal, covering it completely. Scatter capers over the top. Refrigerate for at least 1 hour to let the flavors meld. Serve at room temperature garnished with arugula and lemon.