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Vitel Toné

Serves 8 Appetizer gluten-free, meat, Appetizers, Christmas

Vitel Toné

Vitel Toné is a cherished culinary gift from the Italian immigrants who settled in Argentina, bringing with them the flavors of Piedmont. This dish elegantly graces the table during the festive season, marking the start of Christmas lunch in Buenos Aires. Cold slices of veal, meticulously prepared, are the canvas for a rich and creamy tuna-caper mayonnaise, embodying the spirit of celebration and togetherness.

The taste of vitel toné is a harmonious blend of the oceanic depth of tuna and anchovies, balanced by the tang of capers and a hint of lemon. It offers a velvety texture that envelops the tender meat, creating a mouthful that is both luxurious and comforting. Traditionally served with a crisp white wine, it sets the tone for a festive meal, inviting diners to savor each nuanced bite.

Ingredients

  • 1 kg (2.2 lb)veal or lean beef eye of round
  • 1onion
  • 1carrot
  • 1bay leaf
  • 150 g (5 oz)canned tuna in oil
  • 2egg yolks or 150 g mayonnaise
  • 2 tbspcapers
  • 4anchovy fillets
  • to tastelemon

Method

  1. Place the veal or lean beef eye of round in a large pot. Add the onion, peeled and halved, the carrot, peeled and cut into large chunks, and the bay leaf. Fill the pot with enough water to cover the meat completely. Bring to a gentle simmer over medium heat. Cook until the meat is tender and can be easily pierced with a fork, which should take about 1.5 to 2 hours. Allow the meat to cool in the broth to retain moisture and flavor.
  2. Once the meat has cooled, remove it from the broth and set it aside. Strain the broth, discarding the solids, and reserve about 1 cup for the sauce. Slice the cooled meat thinly, aiming for slices that are about 1/8 inch thick. Arrange the slices neatly on a serving platter, slightly overlapping them.
  3. In a blender or food processor, combine the canned tuna with its oil, egg yolks or mayonnaise, anchovy fillets, and about half of the capers. Add a few tablespoons of the reserved broth to help blend the ingredients smoothly. Blend until the mixture is creamy and smooth, adding more broth as needed until the sauce is thick enough to coat the back of a spoon.
  4. Taste the sauce and adjust the seasoning with a squeeze of lemon juice to balance the flavors. The sauce should have a rich, savory taste with a hint of tanginess from the lemon.
  5. Pour the tuna sauce over the sliced meat, ensuring each slice is well coated. Use a spatula to spread the sauce evenly, covering all the slices.
  6. Scatter the remaining capers over the top of the sauced meat for a burst of flavor and texture. The capers should be evenly distributed to provide a pop of briny taste in each bite.
  7. Cover the platter with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld and the dish to chill thoroughly. Serve cold, directly from the refrigerator, as a refreshing first course.