We’ve staked everything on the sauce for this recipe. Goodbye to the classic high calorie, with this technique you prepare a good light cold dish
Vitello tonnato is a traditional Piedmontese dish that should be prepared following the traditional recipe without making changes. Because it is practically perfect as it is, but also because it is the result of a balance of delicate flavors and textures, to be tasted and preserved. That being said, it is also true that in its original version, this dish does not lend itself to being consumed during a diet. The presence of tuna in oil in the sauce is in fact the most critical element of vitello tonnato, which can however be solved. That’s how.
No to mayonnaise, but by tradition
This is not a variation, but a return to the original recipe. The tuna sauce in fact is prepared with tuna in oil, anchovies in oil, hard-boiled eggs, capers, lemon, a glass of oil and a tablespoon of vinegar. The creation of the sauce with these ingredients, leads to a result similar to that of mayonnaise, but it is a mistake to add it as many do. It can be used for a simplified version, but this is not the case. Rather. Our goal is to create a creamy and tasty sauce, but with a low fat content thanks to the elimination of oil from the ingredient list.
The tuna sauce light recipe (doses for 8 people)
Ingredients: 150 g Greek yogurt , 300 g canned tuna in brine, 5 anchovy fillets, 3 hard-boiled eggs, pickled capers, a pinch of salt.
Procedure: In the meantime, blend the tuna with the firm egg yolks, a generous spoonful of capers, anchovies and yogurt. If the sauce is too thick, add a ladle of the cooking water from the meat (which we will have prepared as shown below).
Put one kg of veal loin in a bowl, cover with white wine, scented with chopped celery, 2 bay leaves, 3 cloves, 6 sage leaves. Cover the bowl with plastic wrap and marinate it in the refrigerator for at least 12 hours. Then transfer the walker into a saucepan, cover with the filtered marinade, and top up with water so that it is abundantly covered. Add salt, bring to the boil and cook for about 1 hour. Finally drain it, let it cool for a couple of hours, then put it in the fridge: it will firm up and it will be easier to slice it.
Our light vitello tonnato is almost ready! Cut the meat into very thin slices, arrange them on a plate and sprinkle with tuna sauce. Complete to taste with washed and drained capers.