World Flavors Cookbook

Vitel Toné (Veal with Tuna Sauce)

A classic Italian-Argentine cold dish of sliced veal covered in a creamy tuna, caper, and anchovy sauce.

Cuisine: Argentina

Ingredients

• 1.5kg eye of round beef (peceto)
• 1 can tuna in oil
• 4 anchovy fillets
• 2 tbsp capers
• 1 cup mayonnaise
• 1/2 cup cream
• Lemon juice
• Hard-boiled eggs for garnish

Instructions

1. Boil the beef in a vegetable broth until tender. Let it cool completely in the broth.
2. Blend tuna, anchovies, capers, mayo, and cream until smooth.
3. Slice the cold beef very thinly. Arrange on a platter.
4. Cover with the sauce and garnish with extra capers and chopped eggs.
5. Chill for at least 4 hours before serving.