Rose Veal Tonnato
Tender veal poached in wine and stock, chilled overnight, and served with a tangy, home-made tuna and caper mayonnaise.
Estimated Nutrition
Calories
414.1
kcal / serving
2484.5 kcal total
Carbs
3.1g
per serving
18.6 g total
Fat
28.8g
per serving
172.8 g total
Protein
32.7g
per serving
196.4 g total
Cook Time
45
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
0.5
tsp
CondimentsSauces
Dairy
2
piece
Egg Yolk
large free-range
Fruits
1
piece
Lemon
slender wedges to serve
1.5
tbsp
Liquids
200
ml
White Wine
preferably English
500
ml
Chicken Stock
made with ½ stock cube
Meat
600
g
Rose Veal Fillet
trimmed
NutsSeeds
1
piece
1
bunch
Thyme
small bunch
6
piece
1
tsp
Sea Salt
flaked
1
piece
Black Pepper
freshly ground
1
handful
Flat leaf Parsley
roughly chopped
0.25
tsp
Sea Salt
flaked
OilsFats
100
ml
50
ml
Seafood
198
g
Tuna Steak In Sunflower Oil
drained
Vegetables
2
piece
Banana Shallot
peeled and halved lengthways
1
piece
Carrot
cut in half
1
stick
Celery
trimmed and cut in half
12
piece
Caperberries
to garnish
Method
1
2
3
4
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8
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10