Vitello Tonnato
A Piedmontese summer classic of cold sliced veal cloaked in a silky, savory tuna-caper sauce.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Vitello Tonnato to your week, check it against your household's allergens, and build the shopping list automatically.