The Vitello Tonnato Recipe is a delicious Italian classic featuring tender poached veal served with a creamy, flavorful tuna sauce. This dish, also known as “Veal with Tuna Sauce,” is a traditional appetizer from the Piedmont region of Italy. Ready in just 1 hour, Vitello Tonnato combines succulent slices of veal with a rich sauce made of tuna, mayonnaise, capers, anchovies, and lemon juice, creating a refreshing and elegant dish perfect for a special occasion or a warm summer day. The combination of flavors makes this dish both unique and absolutely delightful. Serve Vitello Tonnato as an elegant starter or as part of a summer buffet, and let the taste transport you to Italy.
Why is it Called “Vitello Tonnato”?
Vitello Tonnato translates to “Veal with Tuna Sauce” in Italian, which perfectly describes the two main components of the dish. The term “Vitello” means veal, while “Tonnato” refers to tuna, specifically the creamy tuna-based sauce that is served over the veal. This dish originated in the Piedmont region of Italy, where veal is often used for special dishes due to its tenderness and delicate flavor. The pairing of veal with a creamy tuna sauce may seem unconventional, but it has become a beloved combination that showcases the versatility of Italian cuisine. Vitello Tonnato is traditionally served cold, making it a popular dish during the summer months when a light and refreshing appetizer is desired.
How Should Vitello Tonnato Taste?
Vitello Tonnato should have a rich, creamy, and savory taste, with tender slices of poached veal complemented by a smooth and flavorful tuna sauce. The veal should be delicate and juicy, providing a light and tender base for the sauce. The tuna sauce should be well-balanced, combining the brininess of capers, the umami of anchovies, and the freshness of lemon juice with the creaminess of mayonnaise. The anchovies and capers provide depth of flavor without overpowering the dish, while the lemon juice adds a hint of brightness that brings all the elements together. Each bite should offer a contrast between the tender veal and the silky, savory sauce, creating a perfect balance of flavors that is both elegant and comforting.
How to Make it Super Yummy or Perfect?
To make the best Vitello Tonnato, follow these tips:
- Use High-Quality Veal: Choose a high-quality veal roast or veal loin for the best texture and flavor. The veal should be tender and juicy.
- Poach the Veal Gently: Poach the veal in a flavorful broth with vegetables, herbs, and white wine to ensure it stays tender and absorbs subtle flavors.
- Chill Before Slicing: After cooking, chill the veal thoroughly before slicing it. This makes it easier to get thin, even slices, which are essential for the perfect presentation.
- Blend the Sauce Smoothly: Use a blender or food processor to make the tuna sauce silky smooth, ensuring all ingredients are well incorporated for a creamy consistency.
- Serve Cold with Garnish: Always serve Vitello Tonnato cold, garnished with capers and fresh parsley for added flavor and visual appeal. The contrast of the cold veal and creamy sauce is what makes this dish unique.
Read More: Crispy Costoletta alla Milanese Recipe: A Classic Italian Delight Ready in Just 30 Minutes
Vitello Tonnato Recipe
Equipment
- Large pot
- Blender or food processor
- Sharp knife
Ingredients
For the Veal:
- 500 grams veal roast or veal loin
- 1 carrot chopped
- 1 celery stalk chopped
- 1 onion chopped
- 1 bay leaf
- 1/2 cup white wine
- Salt and black pepper to taste
For the Tuna Sauce:
- 1 can 150g tuna in olive oil (drained)
- 4 anchovy fillets
- 2 tablespoons capers
- 1 cup mayonnaise
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions
Poach the Veal:
- In a large pot, combine the veal, chopped carrot, celery, onion, bay leaf, and white wine.
- Add enough water to cover the veal, and season with salt and black pepper.
- Bring to a boil, then reduce the heat and simmer for 40 minutes or until the veal is tender.
- Remove the veal from the pot and let it cool completely. Once cooled, chill in the refrigerator.
Prepare the Tuna Sauce:
- In a blender or food processor, combine the tuna, anchovy fillets, capers, mayonnaise, and lemon juice.
- Blend until smooth and creamy. Adjust the seasoning with salt and black pepper if needed.
Assemble the Dish:
- Slice the chilled veal into thin slices and arrange them on a serving platter.
- Spoon the tuna sauce over the veal slices, covering them generously.
Serve:
- Garnish with extra capers and fresh parsley.
- Serve the Vitello Tonnato cold, with a side of crusty bread.
Notes
- Variation: You can use chicken breast as an alternative to veal for a lighter version of the dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve with a chilled glass of white wine for the perfect pairing.
Conclusion
This Vitello Tonnato Recipe is the perfect way to bring a touch of Italian elegance to your dining table. With tender poached veal served in a creamy, flavorful tuna sauce, this dish is both refreshing and indulgent. Ready in just 1 hour, Vitello Tonnato is ideal for a special gathering or as a light appetizer on a warm day. Serve it cold with a garnish of capers and fresh parsley, and enjoy the delightful contrast of flavors and textures that make this dish a classic. Try this recipe today and experience the timeless charm of Vitello Tonnato, an Italian favorite that never fails to impress!
