Vitello Tonnato Recipe
Vitello Tonnato is a classic Italian dish featuring tender poached veal served with a creamy tuna sauce. Ready in 1 hour, this dish is perfect for an elegant appetizer or a refreshing summer treat.
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.
