Vitello Tonnato
Nutritional values
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 32.2 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 eggs (hard-boiled)
- 1 carrot
- ½ stalk Leeks
- 1 stalk Celery
- 1 can Tuna (packed in water and drained, 150 grams)
- 3 Anchovy fillet (packed in oil)
- ⅛ l white wine
- ½ l Vegetable broth
- 1 bay leaf
- 1 tsp peppers
- salt
- 400 grams Veal shank
- 4 Tbsps Caper
- 1 Tbsp Mayonnaise
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- peppers
- Lemon wedge (for serving)
Preparation steps
Rinse, peel and chop the carrots, leeks and celery. Put the vegetables in a pot and pour 1/2 liter (approximately 2 cups) of water over top. Add the wine, broth, bay leaf, peppercorns and salt and bring to a boil. Add the meat, making sure it is completely covered by the broth. Cover and simmer over low heat until the veal shanks are cooked and tender, about 50 minutes.
Allow the meat and broth mixture to cool down completely.
Halve the eggs and remove the yolks (save the whites for another use, such as in salad). Put the yolks, tuna, anchovies, capers and half the mayonnaise in a blender and pulse into a very fine puree.
Continue to blend the mixture, adding the oil, lemon juice and 100 ml (approximately 1/2 cup) of the cooking juices from the meat.
Season with salt and pepper to taste.
Remove the meat from the cooking liquid and slice thinly.
To serve, arrange the meat on plates, drizzle with the sauce and garnish with the remaining capers.
