Vitel Toné
Brought to Argentina by Italian immigrants, vitel toné has become a fixture of Argentine Christmas and New Year's Eve dinners.
A classic Argentine holiday dish of thin-sliced cold veal bathed in a creamy tuna and caper sauce — an Italian-Argentine creation that appears on nearly every Christmas table.
Ingredients
Method
Poach the veal gently in seasoned water with onion and bay leaf for about 90 minutes until tender. Cool completely, then chill overnight.
Blend tuna, anchovies, half the capers, mayonnaise and lemon juice into a smooth sauce.
Slice the cold veal very thinly.
Layer slices on a platter, coat generously with sauce, and scatter remaining capers on top. Chill before serving.
Chilling the veal overnight before slicing is essential for paper-thin, clean cuts.
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