Vitello Tonnato

Vitello tonnato is one of Piedmont's most elegant dishes: thin slices of tender roast veal dressed in a creamy tuna, caper and anchovy sauce. It is served cold, making it a refined choice for warm-weather meals and special occasions.

Prep time

25 mins

Cook time

1 hour 15 mins

Total time

1 hour 40 mins

Servings

4 servings

Calories

430

Ingredients

• 800 g veal roast
• 2 tablespoons olive oil
• 1 onion, quartered
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 bay leaves
• 1 teaspoon black peppercorns
• 160 g canned tuna in oil, drained
• 4 anchovy fillets
• 2 tablespoons capers, drained
• 2 egg yolks
• 1 tablespoon lemon juice
• 120 ml light olive oil
• Salt and pepper, to taste

Instructions

1. Tie the veal roast with kitchen string, season it, and sear it in olive oil until browned all over.
2. Place the veal in a pot with the onion, carrot, celery, bay leaves and peppercorns, and cover with water.
3. Simmer gently for about 1 hour 10 minutes until the veal is just cooked, then cool it in its cooking liquid.
4. Blend the tuna, anchovies, capers, egg yolks and lemon juice, then slowly drizzle in the olive oil to make a smooth, mayonnaise-like sauce.
5. Thin the sauce with a few spoonfuls of the veal cooking liquid until it coats a spoon.
6. Slice the chilled veal very thinly and arrange it on a serving platter.
7. Spoon the tuna sauce generously over the veal, cover and chill for at least 1 hour before serving.

Pro tips

• Slice the veal as thinly as possible for the most delicate result.
• Let the dish rest in the fridge so the flavours can develop fully.
• Use good-quality canned tuna, as it is the heart of the sauce.
• A few extra capers scattered on top add a pretty finishing touch.

Frequently asked questions