4 cups dry white wine (960 ml)
2 cloves garlic, minced
1 medium carrot, peeled and grated
1 medium onion, grated
1/2 teaspoon salt
3 sprigs fresh thyme
1 pound loin of veal
1 tablespoon olive oil
1/4 cup water (60 ml)
For the sauce
1/4 cup capers in brine, drained and rinsed (40 g)
1 3/4 cups mayonnaise (350 g)
2 cans tuna in oil, drained and flaked (170 g)
1/3 cup pickled cucumber, drained and grated (60 g)
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1 pinch black pepper
To garnish
Fresh parsley leaves
Capers in brine, drained and rinsed
4 cups dry white wine (960 ml)
2 cloves garlic, minced
1 medium carrot, peeled and grated
1 medium onion, grated
1/2 teaspoon salt
3 sprigs fresh thyme
1 pound loin of veal
1 tablespoon olive oil
1/4 cup water (60 ml)
For the sauce
1/4 cup capers in brine, drained and rinsed (40 g)
1 3/4 cups mayonnaise (350 g)
2 cans tuna in oil, drained and flaked (170 g)
1/3 cup pickled cucumber, drained and grated (60 g)
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1 pinch black pepper
To garnish
Fresh parsley leaves
Capers in brine, drained and rinsed
In a large pot, combine all the ingredients and bring to a boil
Reduce heat to low, cover the pot, and cook until the meat is tender (about 1 hour and 30 minutes)
Prepare the sauce: In a small bowl, soak the capers in water for about 15 minutes
Drain and chop
In a blender or food processor, combine the capers, mayonnaise, tuna, cucumber, and parsley and blend until smooth
Season with salt and black pepper
Set aside
Remove the meat from the pot and let it cool
Slice the meat into thin strips using a sharp knife
Place the slices on a large platter and spoon the tuna sauce over the top
Cover with plastic wrap or aluminum foil and refrigerate for about 2 hours
Garnish with parsley leaves and serve immediately
(About 490 calories per serving.)
Note: If you prefer, prepare the vitello tonnato the night before, cover with plastic wrap or aluminum foil, and store in the refrigerator
At serving time, garnish with parsley leaves.
