Kim Milan's Vitello Tonnato

• 400g veal (eye of round or top round)
• 60g canned tuna (with oil)
• 3-4 anchovy fillets
• 10g capers
• 1 teaspoon Dijon mustard
• 1 boiled egg (1 yolk, 1/2 white)
• 2 bay leaves
• 3 tablespoons white wine
• 2 garlic cloves
• a little olive oil
• a little salt
• a little pepper
• a small amount of water

Recipe 🍳

Cooking tips 💡

• Simmer the meat in gently boiling water at low heat (80-90°C) to keep it moist and tender, not tough.
• Both the meat and the sauce must be thoroughly chilled in the refrigerator before serving to enjoy the full flavor.
• If veal is unavailable, lean beef cuts like eye of round or top round work well for this cold boiled meat dish.

Recommended for 🙋

• ⭐Those preparing a menu for a special wine gathering or gourmet home party.
• ⭐Those who want to recreate a traditional cold meat dish in the style of a fine Italian restaurant.
• ⭐Those who want to experience the unique combination of cold, lean meat with a savory tuna sauce.