Dinner · 120 min · argentinian

Vitel Toné

Veal round does the heavy lifting here, with canned tuna rounding it out. An Argentinian dinner that takes 120 minutes, start to finish. It is weeknight cooking that still hits your targets — 48 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 lb Veal round
• 2 Canned tuna
• 1 cup Mayonnaise
• 3 tbsp Capers
• 4 Anchovies
• 1 cup White wine
• 2 cups Chicken broth

Steps

1. Poach the veal gently in broth and wine with aromatics 90 minutes until tender; cool it completely in its own liquid.
2. Blend the tuna, mayonnaise, anchovies, and a splash of the poaching liquid into a silky tonnato sauce.
3. Slice the cold veal paper-thin — a sharp knife and patience make this dish.
4. Shingle the veal on a platter, nap generously with the tuna sauce, and scatter capers over everything.
5. Chill at least 2 hours; vitel toné is always better the next day and owns every Christmas table in Argentina.

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