Vitello tonnato is a delicious Italian dish that can be used for lunch, as an appetizer or as an antipasti meal. I put it on a plate, so everyone can choose the amount themselves, but vitello tonnato can also be put on a plate for each individual. If you don't have veal, or are short on time, you can buy ready-made roast beef. It tastes almost as good.
1 can tuna in oil
330 g mayonnaise
30 g capers
4 teaspoons dijon mustard
1 lime, only the juice
Salt and pepper
Everything is run to a smooth mass with a hand mixer. Season with salt and pepper. Set cold while you cook the calf.
The veal fillet is greased with olive oil and seasoned with salt and pepper and placed in sous vide at 54 degrees.
When the veal fillet is ready, it is cut into thin slices, which are placed over a dish, with the tuna sauce over. Decorate with e.g. capers, good olives and parmesan.
I serve vitello tonnato with good bread, e.g. homemade baguettes.
You will find plenty of tasty and exciting dishes from Italy here .
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