|beef — 1 kg|
|onion — 2 heads|
|capers — 1 spoon|
|mayonnaise — 100 grams|
|carrot — 1 piece|
|tuna in oil — 2 cans|
|salt — to taste|
Do not be afraid of the duration of cooking — there is not much work of the cook here. All the time will be spent on pickling and cooking, and small troubles will be rewarded with an amazing snack.
How to cook Veal with tuna sauce — Vitello tonato
Vitello tonato is an amazing cold snack from Italy. This is delicious veal with an unusual tuna sauce.
Cut a couple of onions and carrots into quarters. Pour 3 liters of water, add salt and start cooking the broth.
At this time, we will wash the beef tenderloin, remove the veins and fascia from it. We send it to the boiled broth. The veal will cook for about an hour on the slowest fire.
We take out a piece of beef and let it cool. Then cut into thin (no more than 5 mm) slices. We put it in one layer on a large flat dish. Leave a couple of pieces (small and ugly ones will do — they always happen).
Cut the remaining meat into cubes, pour out a jar of tuna. Add capers (pre-washed salted ones). And whisk everything into a paste with a blender. Let’s pour mayonnaise and beat everything up again.
Apply the sauce to the pieces of veal, evenly covering the entire dish on top. We leave Vitello tonato in the refrigerator for half a day. It is worth covering the plate with a film so that the sauce with veal does not get winded.