Shortcut Vitello tonno

Vitello tonno is an antipasti, cold appetizer, in Italian cuisine. Usually, you'd slow cook a veil eye round, then slice it fine, drisseling the tuna mayonnaise over top of it. There are so many recipes out there. Some you prepare the mayo from scratch, but trust me, this version tastes just as good and is quite the short cut, hence the name.

I usually serve it with slices of roast beef, but it also tastes great with any other already done lunchmeat. Just use what your heart desires.

In this post I used all beef pastrami, because it is still beef and my hubby loves pastrami. This dish again is awesome for guests, because the longer the meat can sit in the sauce, the better the flavor. Serve a bit of bread with it so your guests can take full advantage of this delicious sauce.

Bon Appetit!

Here is what you need:

1 small can tuna in water

1/2 cup mayonnaise

1/4 cup sour cream

1 teaspoon good mustard

3 sardine fillets drained (no skin or bones)

1 Tablespoon drained capers

Ground chilly to taste

1 teaspoon sugar

Salt and pepper to taste

Family pack of roast beef or your favorite lunch meat

For your garnish: extra capers and lemon slices

This is how you do it:

Drain your tuna, pressing the excess water out. This is the most important step, otherwise your sauce will be too thin.

Arrange your lunch meat on a large platter so there is not too much of the meat overlapping.

Measure all your ingredients, except the capers for garnish and the lemon and add them into a food processor, mixing well. You should get a creamy sauce.

Pour your sauce over the meat and garnish with the extra capers and lemon wedges.

I also sprinkled a bit of cayenne pepper over the dish for a bit of extra spice. Should you not want the spice but like the look, use paprika powder.

Don't forget to thoroughly wash your lemon with hot water before slicing and adding to the dish. Don't want anything but the lemon goodness.

That's it!!!!!!!!