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Vitello Tonnato Sauce, capers, veal to round

Vitello Tonnato (sauce)

Tuna sauce for Vitelllo Tonnato. Vitello Tonnato is a great appetizer, buffet item, or pot luck item. Especially in the summer. Veal poached and cooled in court bouillon and then sliced very thinly is the base for this lovely dish.
Print Recipe
CourseAppetizer
CuisineItalian
Prep Time15 minutes
Cook Time3 hours 8 minutes
Calories3363kcal
Authorkschoenwandt

Ingredients

  • 200 gr Tuna in olive oil
  • 6 small Anchovies or equivalent as paste
  • 40 gr Capers
  • 3 Eggs hard boiled
  • 2 Garlic cloves small
  • 20 ml Lemon juice
  • 20 ml White Wine Vinegar
  • 200 ml Water or less
  • 400 gr Mayonnaise or less - see notes

Instructions

  • Blend all ingredients except for mayonnaise until very smooth.
  • Don't use all water at once and only use as much as you need
  • Fold in mayonnaise and stir until smooth
  • Season with salt and pepper

Notes

You can use much less - as little as half - of the mayonnaise if you wish to keep it lighter. To achieve the same consistency (you are aiming for a consistency between maple syrup and pancake batter) as you would with more mayonnaise, you can reduce water and/or add another hard boiled egg.
Cooking time refers to the sauce only, not the veal.
Nutrition Facts
Vitello Tonnato (sauce)
Amount Per Serving
Calories 3363 Calories from Fat 2970
% Daily Value*
Fat 330g508%
Saturated Fat 54g338%
Cholesterol 709mg236%
Sodium 4581mg199%
Potassium 768mg22%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 9g10%
Protein 85g170%
Vitamin A 1182IU24%
Vitamin C 11mg13%
Calcium 194mg19%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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