The first version of this dish, as bizarre as it is delicious, was born in Piedmont in the 18th century. Over the centuries the recipe has changed until it established itself as a gastronomic symbol of the 80s and then gradually became fashionable.
Today, the revival of the great Italian classics has revived the Vitel Tonné in home kitchens and restaurants. In our personal interpretation, made with the cut of beef and made lighter by the Greek yogurt instead of the classic mayonnaise, we place it next to another regional pillar: "Farinata" or "Cecina", depending on whether you are in Liguria or Tuscany. A great way to replace bread, gaining in digestibility and taste.
A nourishing and light tagliata
Full of amino acids make it a perfect post-workout dinner. But that's not all: carnitine and vitamins D and group B, omega 3, iron, iodine, zinc, selenium complete an almost perfect nutritional framework. What is missing? A vegetable and a gourmet detail. Nothing works better than the onion, roasted here with balsamic vinegar and tastes super delicious.
Onion is an extraordinary vegetable that has many qualities, in addition to having a unique flavour, contains enzymes that stimulate digestion and metabolism, trace elements (potassium, magnesium, fluorine, manganese and phosphorus), vitamins (A, B complex, C, E), flavonoids with diuretic action. It is an antibiotic, expectorant, diuretic and purifying, toning the digestive system and hypoglycemic. Therefore, the final touch on a traditional dish, but which also knows how to reinvent itself in a healthy and light version.
2 red onions
40 ml of extra virgin olive oil
2 tablespoons of Balsamic Vinegar
20 grof cane sugar
10 ml of vinegar
chilli as needed
250 g chickpea flour dissolved in 750 ml water
40 g of tuna in oil, drained
125 g lean Greek yoghurt
capers as needed
salt and pepper to taste