COLD VEAL WITH TUNA SAUCE | VITELLO TONNATO ORIGINAL ITALIAN RECIPE | KETO | LCHF | LOW-CARB
Many people do not know that vitello tonnato is the pride of Piedmont’s (Italy) cuisine. It is a recipe that in the 1980s was very popular on every holiday table, special occasion, the first "chic" homemade appetizers and even on cruise ships! Vitello tonnato is to land-based appetizers as shrimp cocktail is to sea-based appetizers and together they are the two true protagonists of the so-called Fabulous Years!
What makes this recipe special is the tenderness of the meat, which should not be overcooked, remaining so dark and pasty. So, thanks to our tips, you will get tender and succulent slices that you will cover with the delicious egg and tuna sauce.
The best thing about this recipe is that it is not necessary to adapt it to a keto or ketogenic version, as this is already a keto recipe from its origin, the most important thing is that it is the original Italian version, where the egg is used and not the mayonnaise, as the latter usually has non-keto ingredients.
The recipe is for approx. 4 servings.
Nutritional values per serving: calories: 560.8 | protein: 65.5 g | fat 30.7 g | net carbs: 1.2 g
INGREDIENTS TO PREPARE THE MEAT
1 stick of celery
1 carrot
1 onion
1 tbsp of white vinegar
1 tbsp of olive oil
28.2 oz of veal round
Salt to taste
Pepper to taste
INGREDIENTS FOR THE TUNA SAUCE
1 lemon
2 eggs
Broth in which the meat was cooked.
2 anchovy fillets
Olive oil
7 oz of tuna in oil
2 tbsp capers
INSTRUCTIONS: Please watch the video
The calculation of total net carbohydrates was made with the Carb Manager application.
I recommend recalculating the macros according to the ingredients used at home.
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