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Best Easy Vitello Tonnato Piemontese Recipe

Name: Best Easy Vitello Tonnato Piemontese Recipe
Total time: 150 min
Yield: 180 g
Ingredients: veal round roast 2 lbs; canned tuna in olive oil 5 oz; large eggs 2 pieces; anchovy fillets 4 pieces; capers 3 tbsp; fresh lemon juice 3 tbsp; olive oil 4 tbsp; mayonnaise 0.5 cup; fine sea salt 1 tsp; black pepper 0.5 tsp; bay leaf 2 pieces; dry white wine 1 cup

Chilled sliced veal draped in creamy tuna-caper sauce is Piedmont's most elegant summer dish. This high protein mediterranean classic is ideal for calorie deficit, intermittent fasting, and family entertaining.

Cook 150 min Difficulty NORMAL 295 kcal

#Mediterranean #High Protein #Calorie Deficit #Family Entertaining

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Ingredients

Main ingredients

veal round roast 2 lbs
canned tuna in olive oil 5 oz
large eggs 2 pieces
anchovy fillets 4 pieces
capers 3 tbsp
fresh lemon juice 3 tbsp

Seasonings/Sauce

olive oil 4 tbsp
mayonnaise 0.5 cup
fine sea salt 1 tsp
black pepper 0.5 tsp
bay leaf 2 pieces
dry white wine 1 cup

Nutrition summary

Carbohydrates 4 g 5%

Protein 31 g 42%

Fat 17 g 53%

Serving size 180g

Cooking steps

1

Pat the veal roast dry, season with salt and pepper, and sear over medium-high heat in 2 tbsp olive oil until golden on all sides.
2

Transfer veal to a pot, add bay leaf and white wine, and cover with water. Simmer gently on low heat for 70–90 minutes, turning halfway, until just cooked through but still juicy. Remove from liquid, cool, then refrigerate.
3

Hard-boil the eggs (10 minutes), plunge into cold water, peel, and separate yolks.
4

In a food processor, blend tuna, anchovy fillets, capers, egg yolks, lemon juice, and mayonnaise with 2 tbsp olive oil until smooth. Season with salt and pepper to taste.
5

Slice the chilled veal very thinly across the grain. Arrange slices on a platter, spoon the tuna-caper sauce generously over the top, and garnish with extra capers and a drizzle of olive oil before serving.

Personalized Q&A

Q. What ingredient defines the flavor of Vitello Tonnato Piemontese?

The combination of veal and the creamy tuna-caper sauce is essential for Vitello Tonnato Piemontese. The veal provides a delicate foundation, while canned tuna, capers, anchovy fillets, and lemon juice in the sauce add rich umami, briny, and fresh citrus notes that define the dish’s classic identity.

Q. How do I keep the veal tender and avoid overcooking?

For optimal tenderness, the veal should be gently simmered on low heat just until cooked through—usually about 70–90 minutes. It’s important not to boil vigorously, as high heat can make the veal tough and dry. Turning the meat halfway ensures even cooking and moisture retention.

Q. What is the best technique for making a silky tuna-caper sauce?

Achieve a silky, unified sauce by blending tuna, anchovy fillets, capers, hard-boiled egg yolks, lemon juice, and mayonnaise thoroughly in a food processor with olive oil. Adding the oil slowly while blending helps create a smooth, emulsified texture perfect for draping over sliced veal.

Q. How many calories and protein are in each serving?

Each 180g serving of this recipe provides about 295 kcal and 31g of protein. This makes it a high-protein, moderate-calorie entrée suitable for calorie deficit and healthy diets.

Q. What proportion of carbs, fat, and protein does this dish have?

The nutritional breakdown per serving is approximately 31g protein (42% of total calories), 17g fat (53%), and 4g carbohydrates (5%). This macronutrient profile highlights its high protein and moderate fat content, with minimal carbohydrates.

Best Easy Vitello Tonnato Piemontese Recipe

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