Vitello Tonnato

The story

Vitello Tonnato is rooted in Piedmont. Vitello tonnato is a Piedmontese dish that pairs chilled sliced veal with a tuna-based sauce. Versions of the combination developed over time, and the modern sauce commonly includes tuna, anchovy and capers blended into a smooth, savoury dressing. It is famous for a pairing that sounds unusual until tasted: delicate cold veal gains salinity, acidity and richness from the tuna sauce. The dish is at its best when the meat is thinly sliced and the sauce is assertive without becoming heavy. Vitello tonnato is particularly associated with summer meals, antipasti and festive spreads in northern Italy. Because it is served cool and can be prepared ahead, it remains a practical celebratory dish as well as a regional classic.

Ingredients

• Main
• 266.67 g veal topside or eye round800 g veal topside or eye round
• 0.33 piece carrot1 carrot, chopped
• 0.33 piece celery stick1 celery stick, chopped
• 0.33 piece onion1 small onion, halved
• 0.33 piece bay leaf1 bay leaf
• 50 ml dry white wine150 ml dry white wine
• 0.33 tsp sea salt1 tsp fine sea salt
• 53.33 g tuna in olive oil160 g tuna in olive oil, drained
• 1 piece anchovy fillets3 anchovy fillets
• 0.33 tbsp capers1 tbsp capers, plus extra to serve
• 0.67 piece egg yolks2 egg yolks
• 0.33 tbsp lemon juice1 tbsp lemon juice
• 40 ml light olive oil120 ml light olive oil
• 0.67 tbsp cooled veal poaching liquid2 tbsp cooled veal poaching liquid

Method

1. Poach veal

   Place veal, vegetables, bay, wine, salt and water to cover in a pan; simmer gently.

   Look for: Tiny bubbles only, never a rolling boil. Tip: Use a thermometer if possible. Avoid: Boiling toughens the veal.

2. Cool in liquid

   Let the veal cool in its poaching liquid.

   Look for: Meat should stay moist and pale. Tip: Cooling in liquor seasons the centre. Avoid: Do not lift it out hot.

3. Make sauce

   Blend tuna, anchovies, capers, yolks, lemon and poaching liquid, adding oil slowly.

   Look for: Sauce should be smooth and spoon-coating. Tip: Blend until completely silky. Avoid: Do not dump in oil at once.

4. Slice

   Slice veal very thinly across the grain.

   Look for: Slices should bend without breaking. Tip: Chill before slicing for neatness. Avoid: Thick slices feel heavy.

5. Assemble

   Layer veal on a platter and cover with tuna sauce.

   Look for: Each slice should be lightly coated. Tip: Leave some edges visible. Avoid: Do not drown the dish.

6. Rest and serve

   Chill for at least 2 hours, then garnish with capers.

   Look for: Flavours should taste integrated and savoury. Tip: Best served cool, not fridge-cold. Avoid: Serving too soon tastes flat.

Nutrition

per serving

Estimated from the exact ingredient measures in the recipe text. Validate with your preferred nutrition calculator before publishing.