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Vitello tonnato

  • October 12, 2018
  • 5
  • 18


Companion | Vitello tonnato

Companion | Vitello tonnato


4 servings

Preparation Time

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Cooking Time

There are no details


750 grams of veal loin
1 carrot
1 stalk of celery
1 onion
2 bay leaves
1 clove
1 pail of beef broth < br> 2 cups of white wine
1 hard-boiled egg
1 cup of mayonnaise
200 grams of tuna in oil
1 tablespoon of vinegar
2 tablespoons of capers
1 tablespoon of parsley
Salt and pepper


Degreas the beef tenderloin.
In a saucepan, place the carrot, celery and onion cut into slices.
Add the laurel, the clove and the broth cube.
Add the meat, bathe with the wine and finish covering it with water.
Salpimiente and let boil.
Lower the heat, cover and cook for an hour.
Remove and let cool in the saucepan.
Strain the vegetables and reserve.
Discard the cloves and the laurel.
Process the mayonnaise with the drained tuna and the vegetables of the broth.
Lighten with the vinegar and a little of the liquid of cooking of the meat to achieve a semiliquid consistency

Salpimiente to taste and mix with the chopped capers.
Drain and dry the meat slightly.
Cut it into slices and place in a dish.
Pour the tuna cream over the meat and keep refrigerated for a couple of hours.
Decorate with parsley and chopped hard-boiled egg.

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