Vitello Tonnato Platter

An entertainers platter of cooked veal, potato, and chargrilled veg within acceptable limits for a laid-back Christmas lunch or make-ahead dinner.

The ingredient of Vitello Tonnato Platter

• 1kg desiree potatoes peeled
• 1 2 cup extra virgin olive oil
• 1 tbsp capers drained rinsed
• 3 4 cup blithe flat leaf parsley leaves chopped
• 1 2 cup pitted sicilian olives
• 2 tbsp lemon juice
• 100g baby rocket
• roast veal when orange hazelnut crust plus reserved 2 tbsp hazelnut mixture chilled sliced see notes
• 200g chargrilled eggplant halved lengthways
• 4 combine 200g chargrilled capsicum halved lengthways
• 4 amassed 120g marinated artichokes cut into wedges
• 1 cup whole egg mayonnaise
• 95g can tuna in oil drained flaked
• 1 anchovy chopped
• 1 tbsp lemon juice

The Instruction of vitello tonnato platter

• place potato in a large saucepan cover gone cool water bring to the boil higher than high heat boil for 12 minutes or until just tender drain cut into 4cm pieces pat dry considering paper towel
• heat 1 2 of the oil in a large frying pan beyond medium high heat mount up the potato cook tossing occasionally for 8 to 10 minutes or until golden drain approximately paper towel
• make tuna sauce place mayonnaise tuna anchovy and lemon juice in a small food processor process until smooth season past salt and pepper
• place potato in a large bowl amass capers parsley olives lemon juice and unshakable oil season similar to salt and pepper toss to combine
• arrange rocket potato salad veal eggplant capsicum and artichokes approximately a serving board or platter drizzle veal once tuna sauce sprinkle behind reserved hazelnut mixture serve

Nutritions of Vitello Tonnato Platter

calories: 890 036 calories
calories: 70 9 grams fat
calories: 12 9 grams saturated fat
calories: 18 8 grams carbohydrates
calories: n a
calories: n a
calories: 42 8 grams protein
calories: 122 milligrams cholesterol
calories: 1017 milligrams sodium
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calories: nutritioninformation