← All recipes

Vitello Tonnato 01

Vitello Tonnato 01 is built on Oil, Salt, Chicken Stock, and Lemon Juice. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 2 tbsp
• 2 cup
• 6 tbsp

Method (preview)

1. 1

   Drain the oil from the cans of tuna into a Dutch oven with a tight fitting lid.

2. 2

   Add the 3 tablespoons oil and brown the veal lightly.

3. 3

   Remove meat and set aside.

4. 4

   Add garlic, onions, carrots and celery to the oil and cook, stirring frequently, for 5 minutes or until onions are translucent.

5. 5

   Add parsley, bay, thyme, salt and pepper, chicken stock, tuna, the drained anchovies and two tablespoons lemon juice.

6. 6

   Stir the mixture well to dissolve any particles that may stick to the bottom of the pot.

7. 7

   Bring to a boil, then add the veal.

8. 8

   Cover and simmer for 3 hours.

9. 9

   Remove the veal from the pot and put it in the refrigerator.

10. 10

    Put the pot back and reduce the vegetable-tuna mixture to about four cups, stirring time to time to prevent burning.

11. 11

    Puree this mixture in a blender.

12. 12

    Add two cups of the puree to two cups of mayonnaise, 4 tablespoons of lemon juice and 2 tablespoons of capers.

13. 13

    Refrigerate.