Dairy-Free Vitello Tonnato
Elevate your next gathering with this exquisite Dairy-Free Vitello Tonnato, a modern twist on the classic Italian dish. Featuring tender veal loin delicately cooked with garlic, rosemary, and dry white wine, this recipe ensures bold, aromatic flavors in every bite. What sets it apart is the luxuriously creamy tuna sauce, made dairy-free using aquafaba, Dijon mustard, and extra virgin olive oil for an irresistibly smooth texture. Finished with bright lemon juice, briny capers, and savory anchovies, the sauce perfectly complements the thinly sliced veal, creating a balanced harmony of flavors. This gluten-free and dairy-free delicacy is served chilled or at room temperature, making it an impressive yet approachable appetizer for any occasion. Garnish with fresh parsley for a pop of color, and enjoy a dish that’s as rich in taste as it is easy to prepare. Perfect for elegant entertaining!
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Recipe Information
Ingredients
- 600 g Veal loin
- 2 tbsp Olive oil
- 2 Garlic cloves
- 2 Fresh rosemary sprigs
- 2 Bay leaves
- 250 ml Dry white wine
- 500 ml Water
- 1 tsp Salt
- 1 tsp Black pepper
- 150 g Canned tuna in olive oil
- 2 tbsp Capers
- 3 Anchovy fillets
- 2 tbsp Lemon juice
- 1 tsp Dijon mustard
- 70 ml Aquafaba (liquid from a can of chickpeas)
- 150 ml Extra virgin olive oil
- 2 tbsp Fresh parsley (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
Add the garlic cloves, rosemary sprigs, and bay leaves, and sauté until fragrant, about 2 minutes.
Season the veal loin with salt and black pepper, and brown it on all sides in the pan (about 6-8 minutes total).
Deglaze the pan with the dry white wine and allow it to simmer for 2 minutes.
Add water to the pan (enough to just cover the veal), reduce the heat to low, and cover. Allow to cook gently for 45-60 minutes, or until the veal is tender.
Remove the veal from the pan and let it cool completely. Once cool, tightly wrap it in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
To prepare the dairy-free tuna sauce, add the canned tuna (drained), capers, anchovy fillets, lemon juice, Dijon mustard, and aquafaba into a food processor or blender.
Blend until smooth, then slowly drizzle in the extra virgin olive oil while continuing to blend until a creamy consistency is achieved.
Adjust the seasoning with salt and pepper, and refrigerate the sauce until ready to serve.
To serve, thinly slice the chilled veal and arrange it on a platter.
Spoon the tuna sauce generously over the veal slices.
Garnish with chopped fresh parsley and additional capers if desired.
Serve chilled or at room temperature.
Nutrition Facts
Calories |
3455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.3 g | 326% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 7124 mg | 310% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 235.4 g | 471% | |
| Vitamin D | 12.3 mcg | 61% | |
| Calcium | 411 mg | 32% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3283 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
