Vitello Tonnato

Nutrition · per serving

Steps

1. 1

   Bring a medium saucepan of water, white wine, celery stalk, carrot, onion, bay leaf, peppercorns, and salt to a gentle simmer. Keep the liquid just below a boil so the veal stays tender rather than tightening.

   1 litre water150 ml dry white wine1 small celery stalk1 small carrot1 small onion1 bay leaf6 black peppercorns6 g fine sea salt
2. 2

   Slip in the veal loin and poach very gently for 10-12 minutes, turning once, until the center reaches about 63-65°C or the meat is just cooked through and still faintly rosy. Transfer to a plate and let it cool for 8 minutes; reserve a little poaching liquid for the sauce.

   300 g veal loin or veal round, trimmed
3. 3

   While the veal cools, make the tonnato sauce: blend the mayonnaise, drained tuna, anchovy fillets, capers, lemon juice, olive oil, cold poaching liquid, and a pinch of black pepper until completely smooth and pale. If needed, add 1-2 teaspoons more poaching liquid for a spoonable consistency.

   120 g mayonnaise80 g tuna in olive oil, drained2 anchovy fillets20 g capers, drained15 ml lemon juice10 ml extra-virgin olive oil20 ml cold poaching liquid1 pinch black pepper
4. 4

   Slice the veal as thinly as possible across the grain. For especially neat slices, chill it for a few minutes first or use a very sharp carving knife. Arrange the slices slightly overlapping on two cold plates or one platter.

   300 g veal loin or veal round, trimmed
5. 5

   Spoon and spread the tonnato sauce over the veal, covering it lightly but evenly. Let the plated veal rest for 5 minutes so the sauce settles onto the meat and the flavors mingle.

   120 g mayonnaise80 g tuna in olive oil, drained2 anchovy fillets20 g capers, drained15 ml lemon juice10 ml extra-virgin olive oil20 ml cold poaching liquid1 pinch black pepper300 g veal loin or veal round, trimmed
6. 6

   Finish with the dried capers, a light drizzle of olive oil, a pinch of lemon zest, and parsley. Serve cool or at room temperature.

   10 g capers, drained and patted dry5 ml extra-virgin olive oil1 pinch lemon zest1 tsp flat-leaf parsley, finely chopped

Origin & History

Vitello Tonnato comes from Piedmont in northern Italy, where cooked veal is paired with a savory sauce of tuna, capers, and anchovy. The combination reflects the historic movement of preserved fish inland and has become one of the region's most iconic antipasti, especially in warm weather.