Vitello Tonnato

Ingredients for 4 servings:

• 750 g veal (bottom round or false fillet)
• 1 onion(s)
• 1 soup vegetables
• 50 ml vinegar
• 1 tsp salt
• 2 bay leaves
• 1 pinch(s) thyme
• 3 peppercorns
• 3 juniper berries
• 200 ml mayonnaise (homemade is essential!)
• 1 can tuna (in oil or in its own juice)
• 10 anchovy fillets
• 1 tbsp capers
• lemon juice
• pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Old Viennese recipe of the Italian classic – with calorie-friendly tips

Place the veal in a pot and cover with cold water. Add the chopped vegetables and diced onion, vinegar, salt, and spices. Bring to a boil. Simmer gently for 30 minutes, then turn off the heat and let the meat cool slowly in the stock. Remove the vegetables from the stock and reserve them if desired (see below). Let the meat simmer in the stock for 12 hours, or overnight if desired. Puree the tuna with the anchovy fillets and capers, mix with mayonnaise, and season with lemon juice, salt, and pepper. Cut the meat into thin slices, place on a platter, and cover gently with the sauce. Garnish with herbs, capers, anchovy fillets, etc., if desired. Serve the remaining sauce separately. If you want to make the sauce low-calorie, you can add the vegetables from the stock and puree them along with the stock. It tastes delicious and adds a special touch of flavor! If the sauce is too thick, you can thin it out with a little stock. The remaining liquid can be used to make soups or sauces. Freeze in portions, if desired!