🇦🇷 Argentina recipe
Vitel Toné
Vitel toné is an Italian-Argentine classic that appears on virtually every holiday table during Christmas and New Year celebrations. Tender slices of cold poached veal are blanketed in a rich, creamy sauce made from canned tuna, anchovies, capers, and mayonnaise. Though it sounds unusual, the combination is sublime: the delicate veal provides a neutral canvas for the intensely savory, umami-rich tuna sauce. It is always served cold and made a day ahead.
Prep30 mins
Cook1 hr 15 mins + overnight chill
Serves6
Difficultyhard
Ingredients
- 800g boneless veal eye of round or loin, in one piece
- 1 medium carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 small onion, halved
- 2 bay leaves
- 6 whole black peppercorns
- 1 can (170g) tuna in oil, drained
- 4 anchovy fillets in oil
- 2 hard-boiled egg yolks
- 3 tablespoons capers, drained, plus extra for garnish
- 200g good-quality mayonnaise
- 120ml of the veal cooking broth, cooled
- 2 tablespoons lemon juice
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 365
- Protein
- 32 g
- Carbs
- 4 g
- Fat
- 24 g
