Vitel Tone Recipe with Creamy Tuna & Anchovy Sauce

5 from 3 votes

Vitel Tone Recipe with Creamy Tuna & Anchovy Sauce

If you love Caesar salad dressing, then you'll love the creamy anchovy flavours of Vitel Tone. It's a well loved Italian classic recipe made of thin slices tenderloin pork loin or veal braised in water, wine, and vegetables.

It is then served cold with a quick and easy tuna sauce and is popular for family gatherings on a serving platter for New Year buffets, and is also a traditional Christmas dish.

Prep Time5

Cook Time1 40

Total Time1 45

Course: Appetizer, canapes, dinner, lunch, Main Course, Salad, Side Dish

Cuisine: Argentinian, Italian

Keyword: anchovies, pork, tuna, veal

Servings: people

Calories: 430kcal

Author: Vikkie Lee

Equipment

Ingredients

Meat

1.5 kg Tenderloin pork 800g-1.7kg is fine tied in string
1 Carrot sliced
1 Onion quartered
1 Celery chopped
1 Sprig Rosemary
⅔ teaspoon Salt
½ teaspoon Black peppercorns
1 Bay leaves
120 ml White wine (½ cup)
Cold water to cover the meat

Tuna Sauce

3 Anchovies in oil
1 Can Tuna (145g/5oz) drained if in water or brine
165 g Mayonnaise ⅔ cup
½ Lemon juice
½ teaspoon White wine vinegar
40 g Greek yogurt (3 tbsp) or cream, sour cream, creme fraiche etc
2 tablespoon Capers
½ tablespoon Mustard
1 tablespoon Olive oil
¼ cup Pork broth or ½ cup from the cooking pot for a thinner sauce

Garnish

1 tablespoon Parsley
1 tablespoon Capers

Instructions

Tie string around the meat if needed, then place it in a large pan and the remaining meat ingredients and cover with cold water until the meat is covered.
Add a lid and cook on a gentle simmer for 1 hour 40 minutes or until tender.
Tip: Scoop out the white foam when you see it to prevent a grainy, cloudy stock
Once tender, leave it to cool in the pot. Then you can remove the meat and set aside for slicing.
Then scoop out ½ a ladle (or ¼- ½ cup) of the broth and place in a blender.
I recommend starting with less stock so you can control the thickness.
Add the canned tuna, anchovies, and the remaining tuna sauce ingredients into the blender and blend until smooth.
Add some more stock if you prefer it to be thinner.
Slice the meat as thinly as you can cut with a sharp knife.
Arrange the meat on a large plate, bowl or serving platter.
Then drizzle the sauce on top and garnish with more capers and fresh parsley.

Video

Notes

Watch this how to tie string around meat video if needed by LeCordon Bleu to that the meat stays round while cooking

Don't discard the meat stock as you can use it in any of my homemade soup recipes!

Try to use the best quality mayonnaise you can for the best-tasting sauce

Start by adding ¼ cup of the broth to the sauce ingredients rather than ½ for more control over your desired thickness

Use a very sharp knife, electric knife or mandoline to slice the pork loin evenly thin

Nutrition