vitello tonnato

Name: vitello tonnato
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 3 can(s) (195 g net weight each) Tuna fillets in sunflower oil; 125-150 ml Chicken broth; 300 g mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Lemon juice; 1/2 bunch flat leaf parsley; 1 glass (106 ml/ 60 g stripping) pickled capers; 1.2 kg thin slices of cooked veal/ veal roast; 7-10 Tbsp pickled capers

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

3 can(s) (195 g net weight each) Tuna fillets in sunflower oil
125-150 ml Chicken broth
300 g mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Lemon juice
1/2 bunch flat leaf parsley
1 glass (106 ml/ 60 g stripping) pickled capers
1.2 kg thin slices of cooked veal/ veal roast
7-10 Tbsp pickled capers

Directions

1
Drain some of the oil from the tuna, but do not let it drain completely. First puree the tuna and stock, then stir in the mayonnaise. Season to taste with salt, pepper and lemon juice. Wash parsley, shake dry and cut into fine strips.
2
Drain the capers.
3
Depending on the size, cut the slices of veal in half and arrange loosely on a large plate. Spread tuna sauce over it and season with pepper. Sprinkle with capers and parsley. Garnish with caper apples.
4
Cover and keep cool until serving.