About this dish
Thinly sliced cold veal topped with a creamy tuna and caper sauce.
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Ingredients
🥩1kg veal roast
🐟1 can tuna
🫒2 tbsp capers
🥚2 egg yolks
Method
Serves 31
Poach the veal roast gently in seasoned broth until cooked through, then cool and slice thinly.2
Blend tuna, capers, egg yolks, and a little of the poaching broth into a smooth, creamy sauce.3
Arrange the veal slices on a platter.4
Spoon the tuna sauce generously over the veal.5
Chill before serving, garnished with extra capers.✓ What Makes it Authentic
Vitel toné reflects Italian immigrant influence on Argentine cuisine, adapted from vitello tonnato and popular at holiday meals.
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