Vitel toné, also called ternera atunada, is a Christmas classic recipe that is originally from Italy where it’s called vitello tonnato. It is composed of slices of veal that are served with a creamy anchovy and tuna-based creamy sauce.
Vitello tonnato started to appear in cookbooks in the northern region of Piedmont, which was attached to the coastal Liguria region at the time. This is the region where tuna was canned, but also where oil, lemons and capers, other ingredients of tonnato sauce, were traded. At the time, tuna was actually considered a condiment.
What vitello tonnato did not include back then was mayonnaise as it is more of a twentieth century addition. It is believed that tuna was pounded with the capers and oil to produce a creaminess that was eventually recreated with mayo.
Even though it is a rather traditional dish with a lot of history, there is not one recipe of vitel toné but rather different variations based on a basic recipe.
Argentinian Vitel Toné | Christmas Recipes
Course: MainCuisine: ArgentineDifficulty: Easy8
servings30
minutes4
hours300
kcal4
hours30
minutesVitel toné, also called ternera atunada, is a Christmas classic recipe that is originally from Italy where it’s called vitello tonnato. It is composed of slices of veal that are served with a creamy anchovy and tuna-based creamy sauce.
Vitello tonnato started to appear in cookbooks in the northern region of Piedmont, which was attached to the coastal Liguria region at the time. This is the region where tuna was canned, but also where oil, lemons and capers, other ingredients of tonnato sauce, were traded. At the time, tuna was actually considered a condiment.
Ingredients
Water (enough to cover veal roast)
2 white onions, quartered
2 carrots, chopped
1 celery stalk, chopped
2-3 bay leaves
3-4 garlic cloves, whole and peeled
Green onion, 1 bunch cleaned and chopped
Parsley, to taste
2 tablespoons coarse sea salt
1-3 lbs veal eye of round roast, cleaned and trimmed of fat
8 hard-boiled, organic egg yolks
2 cans tuna fish in oil, drained and fluffed with a fork
1 cup extra virgin olive oil
2 generous tablespoons Dijon mustard (or your favorite kind of mustard)
1 cup mayonnaise
1 small can or jar anchovies (approx. 12 fillets)
Sea salt and freshly ground black pepper, to taste
2 tablespoons capers
Directions
- In a large soup pot, bring water to boil (add enough so that it will cover the veal roast).
- Add the vegetables, 2 tablespoons coarse salt and the veal eye of round. Bring water to a boil and let cook for approximately 1 hour, stirring the white foam that forms at the top of the pot. Turn off the stove, letting the meat cool in the broth.
- Once cool, cut the meat in thin strips and arrange on a tray or platter (depending on when you’re going to serve it).
- Meanwhile, put hard-boiled egg yolks, tuna and oil in a blender. Liquefy until a smooth, uniform mix is achieved.
- Add 1 cup of broth, and continue blending. While the blender’s running, incorporate the mustard, mayonnaise and anchovies. (The consistency should be somewhere between liquid and a thick spread. If too thick, add more broth.)
- Taste the sauce and adjust the seasoning, adding salt and pepper. (If already salted to taste, just add the pepper.)
- If you’re not going to serve the vitel toné on the same day of preparation, store in the refrigerator. Otherwise, a few hours before serving, arrange the strips of veal on the serving tray or platter you will be using, and cover with the tuna and anchovy sauce. Sprinkle with capers, and serve with the garnish of your choice.
