Vitello Tonnato by @aliterdulcia

1h45
Hard

6 servings

🥩

1.2 kg

Veal Round

💧

600 ml

Water

🍷

400 ml

White Wine

🧅

1

Leek

🧅

1

Onion

⚫

3

Black Peppercorns

🌿

3 sprigs

Parsley

🐟

160 g

Tuna In Water

🥚

1

Egg

🫒

200 ml

Extra Virgin Olive Oil

🟢

5 ml

Capers

🟡

2.5 ml

Old-style Mustard

🐟

4

Anchovies

🍋

5 ml

Lemon Juice

🧂

3 g

Salt

🫒

Capers

🌱

3 g

Chives

Preparation Steps

  1. Step 1/17

    Tie the beef eye of round roast tightly with kitchen twine if it has not already been tied by the butcher.

    beef eye of round roast
    🧵kitchen twine

  2. Step 2/17

    Cut the leek and onion into large pieces.

    leek
    onion
    🔪knife
    🪵cutting board

  3. Step 3/17

    Place the beef eye of round roast in a large pot with 600 ml water and 400 ml dry white wine.

    beef eye of round roast
    water
    dry white wine
    🥛measuring jug

  4. Step 4/17

    Add the leek, onion, 2 to 3 black peppercorns, and parsley sprigs to the pot.

    leek
    onion
    black peppercorns
    parsley

  5. Step 5/17

    Bring the poaching liquid to a gentle boil over the stovetop.

  6. Step 6/17

    Cook the beef at a gentle boil for 75 min.

    beef eye of round roast

  7. Step 7/17

    Turn off the heat and cool the beef completely in its cooking broth.

    beef eye of round roast

  8. Step 8/17

    Remove the cooled beef from the broth and wrap it tightly in plastic wrap.

    beef eye of round roast
    🥄slotted spoon
    📦plastic wrap

  9. Step 9/17

    Refrigerate the wrapped beef overnight, or for at least 8 hours, until very cold and firm.

    beef eye of round roast

  10. Step 10/17

    Place the canned tuna in water, large egg, 200 ml extra virgin olive oil, 1 tsp capers, whole-grain mustard, anchovy fillets, lemon juice, and salt in a tall blending container.

    canned tuna in water
    large egg
    extra virgin olive oil
    capers
    whole-grain mustard
    anchovy fillets
    lemon juice
    salt
    🥛measuring jug
    🥄measuring spoons

  11. Step 11/17

    Rest the immersion blender on the bottom of the container and blend without moving it until the sauce begins to emulsify.

    canned tuna in water
    large egg
    extra virgin olive oil

  12. Step 12/17

    Raise the immersion blender slowly until the tonnata sauce is smooth and thick.

    canned tuna in water
    capers
    whole-grain mustard
    anchovy fillets
    lemon juice
    salt

  13. Step 13/17

    Slice the chilled beef as thinly as possible with a fine slicing knife.

    beef eye of round roast
    🔪fine slicing knife
    🪵cutting board

  14. Step 14/17

    Arrange the thin beef slices in overlapping layers on a serving platter.

    beef eye of round roast
    🍽️serving platter

  15. Step 15/17

    Cover the beef slices generously with the tonnata sauce.

    canned tuna in water
    large egg
    extra virgin olive oil
    capers
    whole-grain mustard
    anchovy fillets
    lemon juice
    salt
    🍽️serving platter

  16. Step 16/17

    Sprinkle the dish with the remaining capers and chopped chives.

    capers
    chives
    🔪knife
    🪵cutting board
    🍽️serving platter

  17. Step 17/17

    Serve the remaining tonnata sauce separately in a serving bowl.

    🥣serving bowl

Composition

Ingredients

Types

Beverages, Vegetables, Herbs and Spices, Oils and Fats, Condiments, Fruits

Ingredients

Veal round, Water, White wine, Leek, Onion, Black peppercorns, Parsley, Tuna in water, Egg, Extra virgin olive oil, Capers, Old-style mustard, Anchovies, Lemon juice, Salt, Chives

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-carbohydrate, Ketogenic

Calories

500 kcal

Macro nutrients

Protein: 39g, Fat: 35g, Carbohydrates: 5g, Fiber: 1g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 760mg, Iron: 3.8mg, Potassium: 570mg, Selenium: 49mcg

Vitamins

Vitamin B12: 4.2mcg, Vitamin D: 2.1mcg, Vitamin E: 3.1mg, Vitamin C: 5mg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

kitchen twine, knife, cutting board, slotted spoon, measuring jug, measuring spoons, plastic wrap, fine slicing knife, serving platter, serving bowl

Appliances

stovetop, immersion blender, refrigerator

Type

Type

Type Of Dish

Starter, Main Course, Cold Dish

Occasions

Summer, Lunch, Dinner, Holiday Meal, Entertaining

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Italian, Piedmontese

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Silky, Creamy, Velvety, Thinly sliced

Flavors

Savory, Umami, Briny, Tangy, Rich, Herbal, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave the prepared dish out for more than 2 hours.,Keep away from direct sunlight and heat.), fridge : 3 days (Store in an airtight container at or below 4°C / 40°F.,Keep the sliced beef and sauce covered.,For best flavor, serve after an overnight rest.), freezer : 30 days (Freeze the cooked beef separately from the tonnata sauce.,Do not freeze the egg-based emulsified sauce because it may split.,Thaw beef overnight in the refrigerator.)