Vitello Tonnato
Piedmont's great summer dish — vitello tonnato, thin slices of cold poached veal draped in a creamy, silky tuna-and-anchovy sauce. The combination sounds unlikely but is one of the great flavour marriages. Served cold as an antipasto or main course. The classic presentation is overlapping veal slices on a plate, completely covered in the ivory tuna sauce with a caper garnish.
- Total
- 35 min
- Serves
- 8
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Poach veal: place in cold water with wine, vegetables, bay and pepper. Bring to a very gentle simmer; never boil. Cook 50–60 minutes until just cooked through (68°C). Cool in the poaching liquid.
About 4 min
Tuna sauce: blend tuna, anchovies, capers and egg yolks until smooth. With motor running, drizzle in olive oil to create a creamy emulsion. Add lemon juice; season. Thin with a little poaching liquid to sauce consistency.
About 9 min
Slice cold veal very thin (2–3mm). Arrange overlapping on a serving dish.
About 9 min
Pour tuna sauce generously over to cover completely. Scatter capers.
About 9 min
Refrigerate minimum 2 hours (overnight is better — the sauce penetrates the veal). Serve cold. The pale ivory sauce on the pale veal with the scattered green capers is the visual.
About 3 min
Nutrition per serving (estimate)
- Calories
- 340
- Protein
- 36 g
- Carbs
- 2 g
- Fat
- 20 g
- Fibre
- 0 g
- Sugar
- 1 g
- Sodium
- 560 mg
Contains: eggs, fish
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Recipe by Boon Tools.