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Italian · Lunch, dinner

Vitello Tonnato

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Vitello tonnato is a Piedmontese dish of chilled, thinly sliced veal with a creamy tuna and caper sauce. It is traditionally served as an antipasto or summer main course and is best prepared ahead.

Ingredients

  • 800 g veal eye round
  • 250 ml dry white wine
  • 1 carrot, 1 celery stalk, and 1 onion, chopped
  • 1 bay leaf
  • 200 g tuna in olive oil, drained
  • 4 anchovy fillets
  • 2 tablespoons capers, plus more to garnish
  • 2 egg yolks from hard-boiled eggs
  • 2 tablespoons lemon juice
  • 120 ml olive oil
  • Salt and pepper

How to cook

  1. Put veal, wine, vegetables, bay, salt, and enough water to cover in a pot. Poach gently until the center reaches 63°C. Cool in the liquid, then chill thoroughly.
  2. Blend tuna, anchovies, capers, yolks, lemon, and enough oil and poaching liquid to make a smooth sauce.
  3. Slice veal paper-thin, cover with sauce, and chill for at least 2 hours. Garnish with capers.

Recipe photographs link to their original publishers.