Vitel Toné

🧂 Ingredients

• 1.5 kg Veal roast(A boneless cut like veal loin or sirloin is ideal for even cooking and slicing.)
• 2 liters Water or Broth(For poaching the veal. Vegetable or chicken broth can add extra flavor.)
• 1 each Aromatics for poaching(Includes 1 carrot, 1 celery stalk, 1 onion (quartered), and a few sprigs of parsley and thyme. These add subtle flavor to the veal.)
• 1 tbsp Salt and Black Peppercorns(For seasoning the poaching liquid.)
• 200 g Canned tuna in oil(Drained. Use good quality tuna packed in olive oil for best flavor.)
• 300 g Mayonnaise(Full-fat mayonnaise will yield the creamiest sauce.)
• 6 fillets Anchovy fillets in oil(Drained. These provide a crucial salty, umami depth to the sauce.)
• 3 tbsp Capers(For garnish. Rinsed and drained.)
• 2 each Hard-boiled eggs(Optional, for garnish. Sliced.)
• a few Parsley sprigs(For garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the veal for poaching. Place the veal roast in a large pot. Add the water or broth, the prepared aromatics (carrot, celery, onion, herbs), salt, and peppercorns. Ensure the veal is fully submerged. If not, add more liquid.

   ⏱️ 10 minutes
2. 2

   Poach the veal. Bring the liquid to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it poach gently for approximately 2 hours, or until the veal is tender. The internal temperature should reach 70-75°C (158-167°F). Avoid boiling, as this can toughen the meat.

   ⏱️ 2 hours
3. 3

   Cool and rest the veal. Once cooked, carefully remove the veal from the poaching liquid and let it cool slightly. For best results and easier slicing, wrap it tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This resting period allows the juices to redistribute, resulting in a more tender and moist texture.

   ⏱️ 4 hours (minimum, preferably overnight)
4. 4

   Prepare the Vitel Toné sauce. While the veal is chilling, drain the canned tuna and anchovy fillets. In a blender or food processor, combine the drained tuna, mayonnaise, and drained anchovy fillets. Blend until smooth and creamy. Taste and adjust seasoning if necessary, though the anchovies usually provide enough salt.

   ⏱️ 10 minutes
5. 5

   Slice the veal. Once the veal is thoroughly chilled and firm, unwrap it. Using a sharp knife or a mandoline, slice the veal as thinly as possible. Aim for almost translucent slices for the most elegant presentation.

   ⏱️ 15 minutes
6. 6

   Assemble and chill. Arrange the thin veal slices on a serving platter, slightly overlapping them. Generously spoon the prepared tuna sauce over the veal, ensuring all slices are well-coated. Cover the platter tightly with plastic wrap.

   ⏱️ 10 minutes
7. 7

   Chill thoroughly. Refrigerate the assembled Vitel Toné for at least 2 hours (or longer, if possible) to allow the flavors to meld and the dish to become fully chilled. This step is crucial for the dish's characteristic texture and taste.

   ⏱️ 2 hours (minimum)
8. 8

   Garnish and serve. Just before serving, garnish the Vitel Toné with the rinsed capers, sliced hard-boiled eggs (if using), and fresh parsley sprigs. Serve cold.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓This dish is best made a day in advance, as the flavors deepen and meld beautifully overnight.
• ✓Ensure the veal is very cold before slicing; this makes it much easier to achieve thin, even slices.
• ✓For a lighter sauce, you can substitute some of the mayonnaise with plain Greek yogurt or sour cream, though this will alter the traditional flavor profile.
• ✓The poaching liquid can be strained and used as a base for other dishes or frozen for later use.

🔄 Variations

• Add a tablespoon of lemon juice or a splash of white wine vinegar to the sauce for a touch of acidity.
• Incorporate a clove of garlic into the sauce for an extra layer of flavor.
• Use a mix of tuna and other preserved fish like sardines for a different taste.
• Garnish with sliced olives or pickled red onions.

🥗 Nutrition

Per serving