Lunch · 40 min · italian

Vitello Tonnato

Veal eye of round does the heavy lifting here, with white wine rounding it out. An Italian lunch that takes 40 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Veal eye of round
• 1 cup White wine
• 1 Celery stalk
• 1 Carrot
• 1 Bay leaf
• 1 can Tuna in olive oil
• 1/2 cup Mayonnaise
• 2 tbsp Capers
• 2 tbsp Lemon juice
• 2 tbsp Olive oil

Steps

1. Simmer the veal in water with the wine, celery, carrot, bay, and a spoonful of salt for about 35 minutes, until just cooked through. The gentle poach keeps it rosy and tender.
2. Lift the veal out and let it cool completely in a little of its broth, then chill at least 2 hours. Cold meat slices paper-thin without tearing.
3. Blend the drained tuna with the mayonnaise, half the capers, lemon juice, and olive oil until completely smooth. Thin with spoonfuls of the veal broth until it pours like heavy cream.
4. Slice the veal as thin as you can against the grain and fan it across a wide platter.
5. Spoon the tuna sauce generously over every slice — no bare veal showing. This dish is meant to be lavish with the sauce.
6. Scatter the remaining capers over the top and chill 1 hour before serving so the flavors marry. Serve cold with lemon wedges.

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