Buenos Aires, Dec 12 (NA)—Among the several classics of Argentine tables for end-of-year parties, vitel toné is undoubtedly at the top of the list for both Christmas Eve dinner and Christmas festivities, as well as for New Year's. As learned by the Argentine News Agency, it is a dish of Italian origin, whose real name is 'vitello tonnato', which means 'tuna veal'. As for the tradition, although there is no explanation for the popularity it has achieved in our country, it can largely be explained by the fact that it is a simple dish to prepare. How long can vitel toné be kept in the refrigerator? Initially, as with all Christmas leftovers, they can be kept for 48 to 72 hours, experts say. If they cannot be eaten, experts recommend freezing it directly, because vitel toné can be frozen, which is good news if there is a lot left, although that usually does not happen. The only detail to thaw the dish is to move it from the freezer to the refrigerator 24 hours before serving it, since the ingredients of the sauce (which contains tuna, anchovies, capers, and mayonnaise) could spoil at room temperature. Place water and chopped vegetables in a pot. Bring to a boil and cook for 20 minutes to make the broth. Lower the heat, add the meat and cook over the lowest possible heat (almost without boiling) for about an hour or more, depending on the thickness of the piece. Blend and gradually add olive oil to form a mayonnaise. Outside the blender, add the drained tuna, cream, and some broth. Mix well until you get the desired consistency, which should not be too liquid or too thick. Adjust the seasoning to taste. Let it cool in the broth and cut into thin slices. Strain the broth, recover it and discard the vegetables. For the sauce, place the hard-boiled egg yolks, mustard, anchovies, lemon juice, salt, and pepper in the blender glass. Place a layer of sauce and another of meat slices on a platter and so on, finishing with sauce. Cover with film and refrigerate for at least 4 hours. Finish with the capers, the egg whites, the herbs, olive oil, and pepper.
