James Follow James is an experienced cybersecurity professional who is also a father to a lively toddler. When he's not hard at work keeping companies safe from malicious actors, James can be found spending time with his family, playing with his little one in the park, or trying to come up with dinner ideas. Though he often gets stuck in a dinner-time rut, James loves exploring cuisine from around the world and experimenting with new recipes.

Vitello Tonnato

Name: Vitello Tonnato
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 kg of veal roast; 500 ml of a light, low sodium chicken stock; 2 cloves of garlic, minced or finely chopped; 2 tablespoons of extravirgin olive oil; 2 small carrots, peeled and cut into quarters; 1 onion, peeled and quartere; 2 tablespoons fresh parsley, finely chopped; 2 bay leaves; 225g of tinned or jarred tuna in brine, drained; 2 tablespoons of fresh lemon juice; 2 tablespoons capers, drained and rinsed; 2 tablespoons of extravirgin olive oil; 2 hardboiled eggs; 1 tablespoon of Dijon mustard; Freshly ground black pepper

Toddler Recipes Australia brings you a delicious and healthy Italian classic for toddlers - Vitello Tonnato! A must-try for anyone with picky eaters, this nutritious dish of tender veal cooked in a creamy tuna, anchovy and caper sauce is sure to become a family favourite. Low on sugar and salt but rich in flavour, this traditional recipe will fill little bellies and put a smile on everyone’s face.

General Information

Servings: 4
Keywords: Vitello Tonnato, Italian, Main Dish Calories: 550kcal
Protein: 25.8g
Carbs: 9.3g
Fats: 39.2g
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

1 kg of veal roast
500 ml of a light, low sodium chicken stock
2 cloves of garlic, minced or finely chopped
2 tablespoons of extra-virgin olive oil
2 small carrots, peeled and cut into quarters
1 onion, peeled and quartere
2 tablespoons fresh parsley, finely chopped
2 bay leaves
225g of tinned or jarred tuna in brine, drained
2 tablespoons of fresh lemon juice
2 tablespoons capers, drained and rinsed
2 tablespoons of extra-virgin olive oil
2 hard-boiled eggs
1 tablespoon of Dijon mustard
Freshly ground black pepper

Directions

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
Cut the veal roast into 4 equal-sized pieces.
Place a large skillet over medium heat and add the extra-virgin olive oil.
Add the garlic and sauté for about a minute, stirring constantly to prevent burning.
Add the veal roast pieces to the skillet and brown on both sides, about 3-4 minutes per side.
Transfer the veal roast to a baking dish and set aside.
Pour the chicken stock over the veal roast and add the carrots, onion, parsley, and bay leaves.
Bake in preheated oven for about 20-30 minutes, or until the veal roast has reached an internal temperature of at least 65 degrees Celsius (145 degrees Fahrenheit).
While the veal roast is baking, prepare the sauce. In a food processor, add the tuna, lemon juice, capers, extra-virgin olive oil, hard-boiled eggs, and Dijon mustard. Blend until all ingredients are combined and the mixture is relatively smooth. Season with freshly ground black pepper and set aside.
Once the veal roast is cooked, transfer to a serving plate and top with the tuna sauce.
Serve with a side of mashed potatoes, roasted vegetables, or a fresh green salad.

Recommended Sides

Mashed potatoes
Roasted vegetables
Fresh green salad

12 Jul 2023

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