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
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Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
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Cut the veal roast into 4 equal-sized pieces.
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Place a large skillet over medium heat and add the extra-virgin olive oil.
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Add the garlic and sauté for about a minute, stirring constantly to prevent burning.
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Add the veal roast pieces to the skillet and brown on both sides, about 3-4 minutes per side.
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Transfer the veal roast to a baking dish and set aside.
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Pour the chicken stock over the veal roast and add the carrots, onion, parsley, and bay leaves.
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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).
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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.
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Once the veal roast is cooked, transfer to a serving plate and top with the tuna sauce.
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Serve with a side of mashed potatoes, roasted vegetables, or a fresh green salad.
Recommended Sides
- Mashed potatoes
- Roasted vegetables
- Fresh green salad
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