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.

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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