World Recipe: Vitel Toné

22 Dic World Recipe: Vitel Toné

Vitel toné, also known as vitello tonnato, is a classic Italian dish that has become an indispensable tradition on Argentine Christmas tables. This recipe combines veal with a delicious tuna and caper sauce, creating a unique and refreshing blend of flavors.

Ingredients

• 1 kg of peceto (or round of veal)
• 1 onion
• 1 carrot
• 1 bay leaf
• 1 celery stalk
• Salt and pepper to taste
• 2 cans of tuna in oil
• 200 g of mayonnaise
• 100 g of heavy cream
• 4 anchovy fillets
• 2 tablespoons of capers
• Juice of 1 lemon
• 1 tablespoon of vinegar

Instructions

1. Cook the peceto in a pot with water, along with the onion, carrot, celery, bay leaf, salt, and pepper. Simmer for about 1.5 hours, until tender. Let it cool and slice it thinly.
2. For the sauce, blend the tuna, anchovies, capers, mayonnaise, cream, lemon juice, and vinegar until smooth.
3. Cover the veal slices with the tuna sauce, garnish with some additional capers, and refrigerate to allow the flavors to meld. Serve cold and enjoy this Christmas classic!