Vitello Tonnato

Ingredients

• 4 whole cloves
• 1 bottle (750 ml) dry white wine
• 1 cup white wine vinegar
• 1 lb. boneless veal rump
• 2 cups water
• Salt, to taste
• 2 Tbs. salt-cured capers, rinsed and drained
• 2 olive oil–packed anchovy fillets
• 1 cup drained olive oil–packed tuna
• 1 cup mayonnaise
• 1 tsp. finely grated lemon zest
• Salt and freshly ground pepper, to taste
• 1 Tbs. minced fresh flat-leaf parsley
• 1 Tbs. finely diced red bell pepper
• 1 Tbs. salt-cured capers, rinsed and drained

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 15 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Anchovy	100g	210
Salmon	100g cooked	208
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Red Bell Pepper	1 medium (119g)	31
Wine	2 tbsp cooking wine (30ml)	25
Lemon	juice of 1 lemon (48ml)	12
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Capers	1 tbsp (9g) drained	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Veal	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.