Vitello Tonnato Classic – Regal

Ingredients:

• 2 lb. beef or veal roast
• 1/2 cup white wine
• 1 small onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 3 cups chicken broth
• 1 can tuna in oil, drained
• 1/2 cup mayonnaise
• 2 tbsp. capers, drained and chopped
• 1 tbsp. lemon juice
• Salt and pepper to taste
• Thinly sliced lemon and parsley for garnish

Instructions:

1. Preheat the oven to 375°F.
2. Season the beef or veal roast with salt and pepper and place it in a roasting pan.
3. Pour the white wine over the roast and add the chopped onion, carrot, and celery to the pan.
4. Pour the chicken broth into the pan and cover it with foil.
5. Bake in the oven for 2-3 hours or until the meat is tender.
6. Remove the roast from the oven and let it cool.
7. In a blender or food processor, combine the drained tuna, mayonnaise, capers, lemon juice, and a pinch of salt and pepper.
8. Pulse the mixture until smooth and creamy.
9. Slice the cooled beef or veal roast thinly and arrange the slices on a serving platter.
10. Pour the tuna sauce over the meat, making sure to cover each slice evenly.
11. Garnish the platter with thinly sliced lemon and parsley.
12. Chill the dish for at least an hour before serving.

Verdict:

This classic Italian dish is an impressive centerpiece for any formal dinner party. The tender, juicy meat pairs perfectly with the creamy, tangy sauce made from tuna, mayo, capers, and lemon juice. The addition of thinly sliced lemon and parsley adds a fresh burst of flavor to the dish. Serve this Regal vitello tonnato chilled as an appetizer or main course.

Enjoy!