Italy Vitello Tonnato (Veal in Tuna Sauce)
A classic recipe from the northern Italian region of Piedmont, vitello tonnato is often greeted with surprise by those imagining cold veal slathered in tuna mayonnaise. In reality, the unexpected marriage of firm, textured meat and creamy, fish-infused sauce offers a unique fusion of flavors. The dish is further enhanced by allowing the veal to marinate in the tuna sauce for hours—or days—in the refrigerator. Best served chilled, vitello tonnato is rich, yet refreshing, an ideal dish for a summer's day.
Prep Time
20 minutes
+ 2 hours 30 minutes resting
+ 2 hours 30 minutes resting
Cook Time
1 hour 10 minutes
Total Time
4 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) extra virgin olive oil
- 1 piece veal top round (2½–3 lb/1–1.3 kg), tied with kitchen twine
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 sprigs thyme
- 2 sprigs sage
- 3 bay leaves
- 1 medium carrot, halved crosswise
- 1 medium yellow onion, quartered
- 1 stalk celery, halved crosswise
- 1 cup (240 ml) dry white wine
- 3 cups (700 g) water
- ⅓ cup (60 g) capers
- ¼ cup (5 g) chopped flat-leaf parsley
- 8 canned anchovy fillets, drained
- 1 can (5 oz/140 g) oil-packed solid Italian tuna, drained
- 3 Tbsp (45 ml) white wine vinegar
- Grated zest of 1 lemon
- 4 egg yolks
- 1 cup (240 ml) extra virgin olive oil
- 1 lemon, thinly sliced
Directions
- In a Dutch oven over medium-low heat, heat olive oil.
- Rub veal with salt and pepper.
- Add seasoned meat to Dutch oven and cook, turning as needed, until all sides are nicely browned, around 15 minutes.
- Transfer veal to a plate and set aside.
- Add thyme, sage, bay leaves, carrot, onion and celery to pot and sauté until vegetables are tender, around 8–10 minutes.
- Add wine and cook for 3–4 minutes, allowing liquid to reduce.
- Return veal to pan, add water, and bring to a boil.
- Lower heat to medium, cover pot, and allow veal to simmer for around 30–35 minutes. Veal is ready when its juices run clear after inserting a skewer into the meat.
- Transfer veal to a plate and allow to cool before chilling in the refrigerator for at least 2 hours.
- Meanwhile, with a slotted spoon, remove carrot and celery to a cutting board.
- Slice both vegetables into julienne strips and reserve.
- In a food processor, purée 2 tablespoons (30 ml) of capers and 2 tablespoons (30 ml) of parsley together with 4 anchovies, tuna, vinegar, lemon zest, egg yolks, salt, and pepper.
- Pulse until smooth, then gradually pour in olive oil until tuna sauce is emulsified and has the consistency of yogurt or heavy cream.
- Transfer sauce into a bowl and chill for at least 30 minutes.
- Remove chilled veal from refrigerator and slice thinly against the grain.
- Arrange slices on a serving dish and spoon tuna sauce over slices.
- Garnish with julienned carrot and celery, remaining capers, parsley, anchovies, and lemon slices.
- Vitello tonnato can be served at room temperature, but its flavors are enhanced when served chilled.
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