Ingredients

• ●4 oz thinly sliced cooked veal
• ●2 oz canned tuna in olive oil, drained
• ●1 tablespoon mayonnaise
• ●1 teaspoon lemon juice
• ●1 teaspoon capers, drained
• ●1 anchovy fillet, drained
• ●1 tablespoon olive oil
• ●Few fresh parsley leaves
• ●sprinkle extra capers

Instructions

1. 1In a food processor or blender, combine the drained tuna, mayonnaise, lemon juice, capers, and anchovy fillet (if using). Process until smooth and creamy. Slowly drizzle in the olive oil while blending to emulsify the sauce.
2. 2If the sauce is too thick, add a teaspoon of water or milk to reach desired consistency. It should be easily spreadable.
3. 3If the veal is not already chilled, place it in the refrigerator for at least 15 minutes before serving.
4. 4Arrange the chilled veal slices on a plate.
5. 5Generously spoon the tonnato sauce over the veal, ensuring each slice is nicely coated.
6. 6Garnish with fresh parsley leaves and a sprinkle of extra capers.
7. 7Serve the Vitello Tonnato immediately as a refreshing appetizer or light lunch.