Vitello Tonnato (Chilled Veal with Tuna Sauce)
0.5g
Net Carbs
55.6g
Protein
44.7g
Fat
0.1g
Fiber
640
Calories
Ingredients:
- 32 ounces boneless, cooked Veal
- 7 ounces Tuna in Water (Canned)
- 1 fluid ounce Fresh Lemon Juice
- 2 tablespoons drained Capers
- 1 cup Real Mayonnaise
- 10 anchovies Anchovy (Drained Solids In Oil, Canned)
Directions:
- Heat oven to 400° F.
- Season veal roast with salt and freshly ground black pepper. Roast 40 minutes, until medium (130° internal temperature). Chill the veal.
- In a food processor purée tuna, capers, anchovies and lemon juice until smooth, scraping down sides as needed. Fold into mayonniase. Adjust consistency with water until sauce pours like a thick salad dressing. Transfer to a bowl.
- Remove strings from veal; thinly slice. Spread some tuna sauce on a platter, top with a layer of veal, repeat layering, ending with a layer of sauce.
- Cover and refrigerate 4 hours for flavors to blend.
Carbohydrates (with 2 tablespoons tuna sauce): 1.5 grams
