Vitello tonnato

Name: vitello tonnato
Cook time: 20 min
Total time: 80 min
Yield: 4
Cuisine: Italian
Ingredients: 2 unbroken veal schnitzel 300 grams; 2 el traditional olive oil; 100 ml White wine; 4 anchovy fillets in canned oil 46 grams; 1 look tuna pieces in olive oil (160 grams), drained; 5 el mayonnaise; 2 el capers jar of 100 grams

Popular starter of veal and tuna sauce. With a little rocket, perfect for a dinner

Ingredients

Directions

Sprinkle the schnitzels with salt and pepper. Heat the oil in a frying pan and fry the meat over medium heat in 4 min. Rosé. Pour the wine over and let it simmer for 2 minutes on low heat. Remove the meat from the pan and allow to cool.
Slice the anchovy fillets and the tuna. Mix in the mayonnaise and stir into a smooth sauce. Dilute the tuna mayonnaise with a dash of water. Stir in the capers and season with salt and pepper.
Cut the meat into thin slices. Place the meat on a plate and spread the tuna mayonnaise and the rest of the capers. Cover the dish with cling film and let the vitello tonnato marinate in the refrigerator for at least 1 hour.