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Vitel Toné

  • Prep 30 min
  • Total 4 hr 0 min
  • Ingredients 18
  • Servings 8

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To balance the flavors of the dish, add a toquecito of lemon juice to the broth. You can serve the vitel with lemon wedges, used to drizzle lemon juice over the meat and the sauce.

Of all the traditional Argentine meals we can serve this winter, vitel toné, or vitello tonnato (the original, Italian name for the dish means carne atunada) is a classic. During the holidays, vitel toné is a staple on most Argentine dinner tables, served for both Christmas and New Year celebrations. Served as a chilled appetizer, vitel toné combines veal steak with a tuna, egg, anchovy and mayonnaise sauce.

Serve with a white wine, such as a bottle of Chardonnay, Sauvignon Blanc or Pinot Grigio.

Directions

  • 1 In a large soup pot, bring water to boil (add enough so that it will cover the veal roast).
  • 2 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.
  • 3 Once cool, cut the meat in thin strips and arrange on a tray or platter (depending on when you’re going to serve it).
  • 4 Meanwhile, put hard-boiled egg yolks, tuna and oil in a blender. Liquefy until a smooth, uniform mix is achieved.
  • 5 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.)
  • 6 Taste the sauce and adjust the seasoning, adding salt and pepper. (If already salted to taste, just add the pepper.)
  • 7 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.

Of all the traditional Argentine meals we can serve this winter, vitel toné, or vitello tonnato (the original, Italian name for the dish means carne atunada) is a classic. During the holidays, vitel toné is a staple on most Argentine dinner tables, served for both Christmas and New Year celebrations. Served as a chilled appetizer, vitel toné combines veal steak with a tuna, egg, anchovy and mayonnaise sauce.

Rate and Comment

Fernanda Beccaglia Fernanda Beccaglia
September 28, 2015

Of all the traditional Argentine meals we can serve this winter, vitel toné, or vitello tonnato (the original, Italian name for the dish means carne atunada) is a classic. During the holidays, vitel toné is a staple on most Argentine dinner tables, served for both Christmas and New Year celebrations. Served as a chilled appetizer, vitel toné combines veal steak with a tuna, egg, anchovy and mayonnaise sauce.