Italian

Vitello Tonnato

Name: Vitello Tonnato
Total time: 120 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 lbs veal eye of round or top round roast; 1 (5 oz) can tuna packed in oil, drained; 3/4 cup mayonnaise; 4 anchovy fillets; 2 tbsp capers, drained (plus more for garnish); 2 tbsp fresh lemon juice; 1 carrot, 1 celery stalk, and 1 onion (for poaching)

A Piedmontese summer classic of cold sliced veal cloaked in a silky, savory tuna-caper sauce.

120 minutes

Serves 4

Appetizer

Contains common allergens

celery Egg Fish Seafood

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Instructions

5 steps

1
Place the veal in a pot with the roughly chopped carrot, celery, and onion, cover with cold water, bring to a gentle simmer, and poach uncovered for about 1 hour until the meat reaches 145°F at the center.

2
Remove the veal from the broth, let it cool to room temperature, then wrap tightly and refrigerate for at least 2 hours until fully chilled and firm enough to slice paper-thin.
3
While the veal chills, combine the drained tuna, mayonnaise, anchovy fillets, 2 tablespoons capers, and lemon juice in a blender, pulsing until completely smooth, and loosen with a tablespoon of the poaching broth if needed for a pourable consistency.
4
Using a sharp knife or slicer, cut the chilled veal across the grain into very thin slices and arrange them in a single overlapping layer on a serving platter.
5
Spoon the tuna sauce evenly over the veal to coat it fully, scatter with the extra capers, cover, and chill for 30 minutes more before serving cold.

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