Vitel toné, the classic Italian dish adopted in Argentina for the holidays, is reinvented in a lighter, low-calorie version that swaps mayonnaise for natural yogurt. This adaptation preserves the traditional flavor while promoting balanced eating during year-end celebrations. It's perfect for Christmas tables without indulgences.
Vitel toné is an Italian-origin dish that has become a staple on Argentine tables during Christmas and New Year. Fresh and yielding, it pairs thinly sliced cooked beef with a creamy tuna-based sauce. In its traditional form, the recipe includes mayonnaise, making it high in calories, but recent adaptations offer healthier alternatives to enjoy without neglecting well-being.
According to specialized sources, the light version replaces mayonnaise with unsweetened natural yogurt, cutting fats and calories while keeping the creamy texture. It requires 1 cup of yogurt, 1 can of water-packed tuna drained, 1 teaspoon of mild mustard, juice of half a lemon, 1 tablespoon of capers, salt and pepper to taste, plus cooked peceto beef sliced thinly.
The process is straightforward: blend the sauce ingredients until smooth, cover the meat, and chill before serving cold. By contrast, the classic recipe cooks 1 kilo of peceto with vegetables like onion, carrot, and celery for about an hour, then makes the sauce with natural tuna, anchovies, mayonnaise, mustard, and cooking broth. It's advised to refrigerate for at least 12 hours to blend flavors, and garnish with capers or parsley.
These variations align with the trend toward balanced options during holidays, allowing preparation in advance. It's served as an appetizer with fresh salads and white wines, ideal for the high temperatures of year-end in Argentina.
