Gluten-Free Vitello Tonnato
Experience a modern twist on an Italian classic with this Gluten-Free Vitello Tonnato recipe, where tender poached veal is paired with a rich, creamy tuna sauce that bursts with Mediterranean flavors. Perfectly seasoned with anchovy fillets, capers, and a hint of lemon juice, this elegant dish is both gluten-free and packed with fresh ingredients. The veal is delicately simmered with aromatic vegetables and spices, creating a melt-in-your-mouth texture, while the simple yet flavorful sauce is blended to silky perfection. Beautifully garnished with parsley and capers, this dish is ideal for entertaining and tastes just as exquisite served chilled or at room temperature. Whether as an appetizer or a centerpiece, this gluten-free rendition delivers indulgence and simplicity in every slice.
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Recipe Information
Ingredients
- 500 g Veal loin
- 1 medium Carrot
- 1 Celery stalk
- 1 small Onion
- 1 Bay leaf
- 1 tsp Salt
- 5 whole Black peppercorns
- 150 g Canned tuna in olive oil
- 100 g Mayonnaise (gluten-free)
- 2 Anchovy fillets
- 1 tbsp Capers
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- 1 tbsp Fresh parsley (optional, for garnish)
Instructions
Place the veal loin in a large pot and cover with water. Add the carrot, celery stalk, onion, bay leaf, salt, and peppercorns.
Bring the water to a gentle simmer over medium heat, then reduce to low heat. Poach the veal for about 45–50 minutes, or until it is tender and cooked through.
Once the veal is cooked, remove it from the pot and allow it to cool completely. Refrigerate if needed to firm up for easier slicing.
While the veal cools, prepare the tuna sauce. In a blender or food processor, combine the canned tuna (including its oil), gluten-free mayonnaise, anchovy fillets, capers, lemon juice, and olive oil.
Blend until the mixture is smooth and creamy. Taste and adjust seasoning as necessary, adding extra lemon juice, salt, or capers if desired.
Thinly slice the cooled veal against the grain into very fine slices.
Arrange the veal slices on a large serving plate in an overlapping pattern.
Spread the tuna sauce evenly over the veal slices. Use the back of a spoon to ensure the sauce coats the veal completely.
Garnish with additional capers, a drizzle of olive oil, and chopped fresh parsley if desired.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 6064 mg | 264% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.3 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 11.5 mcg | 57% | |
| Calcium | 277 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2736 mg | 58% | |
*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.
