Rose veal with tuna sauce

Name: Rose veal with tuna sauce (Vitel toné)
Cuisine: Argentine
Ingredients: 1 kg/2¼ lb piece boneless rose veal topside; 1 small carrot, halved; 1 kg/2¼ lb piece boneless rose veal topside; 2 celery sticks, halved; 1 large onion, quartered; a few sprigs of thyme; 2 bay leaves; 2 cloves garlic, peeled; 12 salted anchovies; 10 ml/2 tsp Dijon mustard; 30 ml/2 tbsp capers, drained, plus 5 ml/1 tsp, to garnish; 250 g/9 oz canned tuna; 5 ml/1 tsp lemon juice; 250 ml/8 fl oz/1 cup mayonnaise; 100 ml/3½ fl oz/scant ½ cup double (heavy) cream; salt and ground black pepper; salt and ground black pepper; 4 hard-boiled eggs, grated, chopped chives, and capers, to garnish; 4 hard-boiled eggs, grated, chopped chives, and capers, to garnish; 4 hard-boiled eggs, grated, chopped chives, and capers, to garnish; olive oil, to drizzle; green salad and bread, to serve; green salad and bread, to serve

Vitel toné

Preparation info

Serves
4–8

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Christmas and New Year would not be the same in Argentina without this dish, which originated in the Lombardy and Piedmont regions of northern Italy in the 19th century (where it is known as vittelo tonatto). Usually served as a cold appetizer, it consists of slices of veal in a tuna sauce, and is perfect for serving in the heat of the festive season in the southern hemisphere.

Ingredients

Americas
Argentina
Starter
Christmas
New Year

Ingredients

Method