dinner · dairy-free · gluten-free
Vitel toné (veal in tuna sauce)
The Italian-Argentine Christmas Eve classic: chilled sliced veal under a creamy tuna, anchovy and caper sauce.
- Time
- 150min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Simmer veal with vegetables, bay and wine in water just to cover until tender and at least 63°C (145°F) inside, about 1.5 hours; cool in the broth.
-
2
Slice very thin.
-
3
Blend tuna, anchovies, capers, yolks, mayo, lemon and enough broth for a pourable sauce.
-
4
Layer meat and sauce on a platter, ending with sauce.
-
5
Chill overnight; garnish with capers and serve cold.
