Appetizer

Vitello Tonnato

Thinly sliced chilled veal under a smooth sauce of tuna, anchovies, capers, lemon, and pasteurized mayonnaise.

What you’ll need

• veal: 900 g
• canned tuna: 200 g
• mayonnaise: 180 g
• capers: 35 g
• anchovies: 25 g
• lemon juice: 30 ml
• stock: 600 ml
• water: 400 ml
• onion: 100 g
• carrot: 80 g
• celery: 80 g
• salt: 10 g

How to make it

1. Tie the veal into an even cylinder and season with half the salt. Roughly chop the onion, carrot, and celery.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.