The full Vitello Tonnato Recipe from Pia's 1930s family cookbook.
Vitello Tonnato (without mayonnaise):
The Meat Ingredients:
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a piece of veal top round, tied with kitchen twine
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2 spoons of Olive oil
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Salt and pepper
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1 spoon of wine vinegar
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Add vegetables (to your liking)
1. Boil the meat with all the ingredients above.
2. Lower the fire and cover the pot and let it cook for 40mins.
3. Let it cool down in the pan with the cover top on.

The Sauce Ingredients:
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200g of can of tuna in olive oil
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2 cans of anchovy fillets in olive oil
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2 spoons of capers
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1 squeezed lemon juice
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2 egg yolks
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Olive oil (pour it by eye)