Nut-Free Vitello Tonnato
Dive into the creamy, tangy world of Nut-Free Vitello Tonnato, a sophisticated Italian classic revamped for allergy-friendly indulgence. This dish features tender veal loin gently poached in a fragrant broth of white wine, vegetable stock, and bay leaves, ensuring perfectly moist and flavorful meat. The star of the recipe is the velvety tuna-based sauce, blended with egg yolks, lemon juice, capers, olive oil, and a touch of mayonnaise for a luxurious finish—all without the use of nuts. Served chilled, this elegant dish comes together with minimal effort and makes a stunning appetizer or light main course. Garnish with fresh parsley and capers for a polished presentation that’s sure to impress. Perfect for entertaining or a refined treat, Nut-Free Vitello Tonnato is a delectable fusion of comforting textures and zesty flavors!
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Recipe Information
Ingredients
- 500 grams Veal loin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 250 milliliters White wine
- 500 milliliters Vegetable stock
- 2 units Bay leaves
- 150 grams Canned tuna in olive oil (drained)
- 2 units Egg yolks
- 2 tablespoons Capers (rinsed)
- 2 tablespoons Lemon juice
- 100 milliliters Olive oil
- 2 tablespoons Mayonnaise
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Season the veal loin with salt and black pepper on all sides.
In a large pot, combine the white wine, vegetable stock, and bay leaves. Bring the mixture to a simmer.
Add the veal loin to the pot and poach it gently over low heat for about 30 minutes, or until the internal temperature reaches 65°C (150°F).
Once cooked, remove the veal from the pot and allow it to cool completely. Wrap it in plastic wrap and refrigerate for at least 2 hours, or until fully chilled.
To prepare the sauce, combine the drained tuna, egg yolks, capers, and lemon juice in a blender or food processor.
Blend until smooth, then slowly drizzle in the olive oil while blending to create a creamy consistency.
Fold in the mayonnaise and adjust the seasoning if needed with salt and pepper.
Thinly slice the chilled veal and arrange the slices on a serving platter.
Spread the tuna sauce evenly over the veal slices, ensuring they are fully coated.
Garnish with fresh parsley and additional capers if desired.
Serve chilled and enjoy your nut-free Vitello Tonnato!
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 4860 mg | 211% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.7 g | ||
| Protein | 181.4 g | 363% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 234 mg | 18% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3198 mg | 68% | |
*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.
