99% of Italian food looks great and tastes even better. Vitello Tonnato, not so much. The flavor is still there, but it looks like a plate of Katzendreck . No matter how good your plating skills are. Granted there are some updated versions with seared Ahi Tuna and such, but if you follow the original recipe.......you end up with a great tasting appetizer, but don't serve it to others if you want to keep your Mario Batali image intact.
Regardless, I had some leftover veal from Sunday and there is always a can of Tuna in our pantry. I love Capers and Anchovies, not to mention that I make great Mayo. In order to stretch the Tuna Schmear, I used Mascarpone instead of sour cream. It's more of an Italian thing and I had nothing else in the fridge.
Put all the ingredients in a food processor ( we don;t have one here, I used a hand thingy), make it all creamy and smooth. Plate the thinly sliced veal over a hill of lettuce, cover generously with the Tuna Mayo and decorate as you wish. Still an off putting color, but very very tasty. Enjoy.
LOOKS MUCH BETTER DECONSTRUCTED
SLICE THE VEAL
PUT ALL THE INGREDIENTS INTO A FOOD PROCESSOR
I TELL YOU. IT TASTES GREAT