Vitello Tonnato
Vitello Tonnato is a classic Italian dish that merges two unexpected yet harmonious flavors: tender veal and a creamy, savory tuna sauce. Originating from the Piedmont region of Italy, this dish is both rich and refreshing, perfect as an appetizer or a light main course.
Servings 4
Calories 352kcal
Ingredients
- 1 lb 500g veal roast (eye of round or veal loin)
- 1 carrot
- 1 celery stalk
- 1 small onion
- 1 bay leaf
- 5-6 peppercorns
- ½ cup white wine
For the tuna sauce
- 5 oz 150g canned tuna in olive oil, drained
- 3 anchovy fillets
- 2 tbsp capers
- 1 hard-boiled egg yolk
- ½ cup mayonnaise
- 1 tbsp lemon juice or vinegar
- 2-3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the veal: In a large pot, combine the veal, carrot, celery, onion, bay leaf, and peppercorns. Add white wine and enough water to cover the veal. Bring to a boil, then reduce to a simmer and poach for about 1.5 hours until tender.
- Make the sauce: In a blender or food processor, combine the drained tuna, anchovy fillets, capers, egg yolk, mayonnaise, and lemon juice. Blend until smooth, adding olive oil as needed to achieve a creamy texture.
- Season and cool: Season the sauce with salt and pepper to taste. Once the veal is cooked, remove it from the poaching liquid and let it cool completely.
- Assemble: Slice the veal thinly and arrange it on a serving platter. Spoon the tuna sauce generously over the veal slices, ensuring they are well-covered. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Nutrition
Calories: 352kcal