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The ViTel Toné, or Vitello tonnato, is a dish full of flavor and history, because it traveled in the memory of the Italian emigrants who left for Argentina, is today part of the traditional gastronomy of this country.



The recipe of ViTel Toné of Argentina is one of the most valued dishes in a national and international way, because it requires a lot of mime and the result is delicious. In the end, one enjoys a plate of tender meat and with a very soft sauce, that accompanies it wonderfully.


As it requires a time of elaboration greater than other recipes that we share, usually prepares mostly for special dates. For example, the ViTel Toné is a classic dish for Christmas.


We show you and indicate a type of presentation but you can make it to your liking and opt for the accompaniment that attracts the most attention, because with its soft taste is great almost everything.


ViTel Toné Argentina Recipe: Ingredients

(for 4 to 6 people):


  • 1 Peceto or round veal
  • 4 eggs
  • 1 can of anchovies in oil well drained
  • 1 can of tuna in oil, also drained
  • Capers
  • 1 leek
  • Parsley
  • A sprig of celery
  • Some laurel leaves
  • 1 onion
  • 1 L olive oil.
  • Wine vinegar
  • Mustard
  • 1 lemon
  • Ground white pepper
  • 2 Meat broth Tablets
  • Fine salt
  • Coarse salt
– Difficulty: Hard (many ingredients, long preparation time)


Recipe of the ViTel Toné of Argentina: Preparation


Remove all the fat that is possible from the meat and put it to cook in water to which you have to add the coarse salt, the celery, the laurel, The Onion, the leek, the parsley and the meat broth tablets. Remember to tie the meat with string Bramante, which is very fine and is made with hemp, so that it does not lose its shape.


When the calf’s round is already tender, it will be in about an hour and a half on low heat, remove from the cauldron and let it cool.


Prepare the mayonnaise sauce by beating 4 egg yolks and 2 clears to which we will gradually add the oil. When you have already made enough consistency add the pepper, mustard, vinegar, a few drops of lemon and salt. This will give you liquidity back, so you have to add oil again to thicken it again. Try salt. (if it is too thick, there are no more drops of lemon in it).


Mix this mayonnaise with the tuna and anchovies until you get a homogeneous sauce.


Cut the meat into thin slices and dispose on the source where it will be served on a layer of mayonnaise. Put on the meat more mayonnaise, and on this another layer of slices of meat. Desperdigar on this delicious mountain capers as a final touch.


This recipe is now ready to be the success of the evening. Bless you!

About the author

William Johnson

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