The end of the year is coming and we all begin to think that we can cook to celebrate Christmas and New Year. As the heat does not let up, an option to avoid turning on the oven or the grill is to make the classic vitel toné. This recipe can be made with two main ingredients: tongue or peceto depending on what is preferred in each home.

Vitel toné was born in the Piedmont region, and due to its proximity to the seas and the port of Genoa, meat and tuna are its main ingredients. It is a typical dish of the gastronomy of Italy and was brought to Argentina by immigrants, however, here its popularity exceeds that of the country of origin.

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800 gr of beef or peceto. For the sauce: 1 branch of celery, 1 pinch of rosemary, 1 pinch of parsley, 5 cans of tuna, 4 anchovies, 250 milliliters of mayonnaise, 1 carrot, Meat broth, 2 tbsp. of olive oil, 100 milliliters of white wine, 1 pinch of black pepper, 1 pinch of salt and capers.

Step by Step:

1) Boil the pecetto for one hour in a common pot or 40 minutes in a pressure cooker with the broth. Before doing so, you can marinate it overnight in white wine, and tie it so it doesn’t lose its shape.

2) Blend the tuna, the anchovies, the celery stalk, the capers and the carrot together with the meat broth (you can use the one made when the peceto is boiled). Add rosemary, parsley, olive oil, black pepper and salt to taste.

3) Cut the pecetto into slices (thick or thin, as you like) and pour the sauce on top. Add more capers on top, take to the fridge and let cool. Then serve and enjoy.