Vitello Tonnato is a quintessential Italian antipasto featuring tender, thinly sliced cold veal drowned in a rich, emulsified sauce made from tuna, anchovies, capers, and lemon. The dish offers a delightful contrast between the mild, savory flavor of the slow-simmered veal and the sharp, briny punch of the creamy topping. It is traditionally served chilled, making it an elegant and refreshing choice for warm-weather gatherings, summer parties, or as a sophisticated starter for a larger meal. The texture is silky and luxurious, while the preparation requires patience to ensure the veal remains tender and the sauce achieves the perfect consistency.
Vitello Tonnato
Description
Vitello Tonnato is a quintessential Italian antipasto featuring tender, thinly sliced cold veal drowned in a rich, emulsified sauce made from tuna, anchovies, capers, and lemon. The dish offers a delightful contrast between the mild, savory flavor of the slow-simmered veal and the sharp, briny punch of the creamy topping. It is traditionally served chilled, making it an elegant and refreshing choice for warm-weather gatherings, summer parties, or as a sophisticated starter for a larger meal. The texture is silky and luxurious, while the preparation requires patience to ensure the veal remains tender and the sauce achieves the perfect consistency.Ingredients
Directions
-
Place the veal, coarsely chopped carrots, celery, onion, and parsley sprigs in a large saucepan.
-
Cover the veal and vegetables with cold water.
-
Bring the water to a boil, then reduce the heat to low, cover the pan, and simmer gently for 1 hour and 30 minutes, or until the veal is tender.
-
Remove the veal from the liquid and allow it to cool completely before slicing.
-
While the veal cools, combine the drained oil-packed tuna, capers, coarsely chopped sweet pickles, and chopped anchovy fillets in a food processor or blender.
-
Puree the mixture until smooth.
-
With the processor running, slowly add the mayonnaise, lemon juice, olive oil, and corn oil until the sauce is well blended and emulsified.
-
Season the sauce with black pepper and salt to taste, adjusting as necessary.
-
Slice the cooled veal into very thin slices.
-
Arrange the veal slices on a serving platter and spoon the tuna sauce over them until completely smothered.
-
Garnish with Italian parsley, lemon slices, and additional capers.
-
Serve any remaining sauce on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 388.2kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 5.0g25%
- Cholesterol 183.9mg62%
- Sodium 156.6mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 61.3g123%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, choose a lean cut of veal such as eye of round or leg of veal for slicing.
The veal must be completely cooled before slicing to ensure thin, neat slices. You can chill it in the refrigerator for easier handling.
The sauce can be made a day ahead and stored in the refrigerator. Allow it to come to room temperature before serving for the best flavor and texture.
If the sauce is too thick, thin it with a little water or additional lemon juice. If it is too thin, add a bit more mayonnaise.
For a milder flavor, rinse the anchovy fillets briefly under cold water before chopping to reduce saltiness.
Traditional recipes often use a stock reduction in the sauce, but this version uses a simpler mayonnaise-based emulsion for ease.
This dish is best served cold or at room temperature.
