Soy-Free Vitello Tonnato
Discover a delicious twist on the classic Italian staple with this Soy-Free Vitello Tonnato recipe, a perfect dish for those seeking refined, allergen-conscious cuisine. Tender veal loin is simmered to perfection with aromatic vegetables and spices, then paired with a luxurious, dairy-free tuna sauce made from canned tuna, anchovy fillets, capers, egg yolks, and olive oil. Free from soy yet bursting with Mediterranean flavors, this dish delivers the creamy tang of its traditional counterpart without compromise. Thinly sliced veal is generously coated in the smooth, pourable sauce, chilled for flavor enhancement, and garnished with vibrant parsley for a touch of elegance. Perfectly suited as a cold appetizer or a light main course, this gluten-free vitello tonnato embodies simplicity and sophistication, making it an unforgettable centerpiece for your table.
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Recipe Information
Ingredients
- 500 g Veal loin
- 1 medium Carrot
- 1 medium Celery stalk
- 1 small Onion
- 1 Bay leaf
- 6 Black peppercorns
- 2 tsp Salt
- 150 g Canned tuna in olive oil
- 3 Anchovy fillets
- 2 tbsp Capers
- 2 Egg yolks
- 100 ml Olive oil
- 2 tbsp Lemon juice
- 60 ml Cold water
- 2 tbsp Parsley (for garnish)
Instructions
Place the veal loin in a large pot and cover with cold water. Add the carrot, celery stalk, onion (peeled and halved), bay leaf, black peppercorns, and 1 tsp of salt. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 60 minutes, or until the veal is tender.
While the veal is cooking, prepare the tuna sauce. In a food processor, combine the canned tuna (drained), anchovy fillets, capers, remaining 1 tsp of salt, egg yolks, lemon juice, and 2 tbsp of olive oil. Blend until smooth.
With the food processor running, slowly drizzle in the rest of the olive oil until fully incorporated and the sauce is creamy. Add cold water, 1 tbsp at a time, to adjust the consistency to a smooth, pourable sauce.
Once the veal is cooked, remove it from the pot and let it cool completely. Slice the veal thinly into medallions.
Arrange the veal slices on a serving platter. Spoon the tuna sauce generously over the veal, ensuring it is fully coated.
Garnish with freshly chopped parsley and extra capers if desired.
Cover the platter with plastic wrap and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together.
Serve the soy-free vitello tonnato cold, either as an appetizer or a light main course.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.5 g | 217% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 9088 mg | 395% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 8.9 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 14.4 mcg | 72% | |
| Calcium | 432 mg | 33% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3016 mg | 64% | |
*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.
