Vitello Tonnato

A delicious, full of chocolate and super easy in the making sweet treat that everyone will love!

Ingredients for Vitello Tonatto

• 2 kilos of veal fillet
• 1 tablespoon olive oil
• 2 ts milk butter

Tuna sauce

• 5 anchovy fillets
• 100 g of mayonnaise
• 1 kg Dijon mustard
• 160 g of tuna with canned water
• 1 tablespoon capers, rinsed
• 60 ml extra virgin olive oil
• Black pepper
• Capers for serving

Execution

1. Peel the fillet and season with salt and pepper.
2. Put the olive oil and butter in a large pan.
3. Saute the fillet over low heat to shield the perimeter for 6 minutes.
4. It should not crust from the outside.
5. We wrap it in foil.
6. Then bake it in an oven preheated to 180oC for 20 minutes.
7. Immediately after and while it is hot, wrap it in foil and do it candy.
8. When it cools, put it in the fridge for at least 3 hours.
9. When it is to be served, open the foil and with a very sharp sausage knife cut as thin slices as possible.
10. Arrange it on a plate around the perimeter as if it were carpaccio.
11. Season with salt and pepper.
12. Pour the sauce nicely on top and garnish with the capers.
13. If you want, add a little olive oil.