📝 About This Recipe
Originally hailing from the Piedmont region of Italy as 'Vitello Tonnato,' this dish has become the undisputed crown jewel of the Argentinian Christmas table. It features succulent, melt-in-your-mouth slices of cold poached veal blanketed in a rich, velvety sauce made from tuna, anchovies, and capers. This elegant dish perfectly balances savory, salty, and creamy notes, making it a refreshing yet indulgent centerpiece for a summer holiday celebration.
🥗 Ingredients
The Meat & Poaching Liquid
- 3 lbs Eye of Round Veal (Peceto) (trimmed of excess fat and silver skin)
- 1 Carrot (roughly chopped)
- 1 Onion (halved)
- 2 pieces Celery Stalk (with leaves)
- 3 pieces Garlic Cloves (smashed)
- 2 pieces Bay Leaves
- 1 teaspoon Black Peppercorns (whole)
- 1 cup Dry White Wine (such as Sauvignon Blanc)
The Tonnato Sauce
- 10 oz Canned Tuna in Oil (drained, high quality preferred)
- 6-8 pieces Anchovy Fillets (packed in oil)
- 3 tablespoons Capers (rinsed)
- 1.5 cups Mayonnaise (high quality, creamy)
- 1/4 cup Heavy Cream (to adjust consistency)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 pieces Hard-Boiled Egg Yolks (for extra richness)
- 1 pinch Salt and White Pepper (to taste)
For Garnish
- 2 tablespoons Capers (drained)
- 2 pieces Hard-Boiled Eggs (finely chopped or grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 cup Green Olives (pitted and sliced)
👨🍳 Instructions
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1
Prepare the meat: Tie the veal (peceto) with kitchen twine at 1-inch intervals to ensure it maintains a uniform cylindrical shape during cooking.
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2
In a large stockpot, place the veal, carrot, onion, celery, garlic, bay leaves, peppercorns, and white wine. Add enough water to cover the meat by at least 2 inches.
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3
Bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover partially, and simmer for about 80-90 minutes. The meat should be tender but not falling apart.
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4
Turn off the heat and allow the veal to cool completely inside the poaching liquid. This is a crucial step to ensure the meat remains moist and flavorful. Once cool, refrigerate the meat in the liquid overnight for the best results.
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5
Prepare the sauce: In a blender or food processor, combine the drained tuna, anchovies, 3 tablespoons of capers, and the 2 hard-boiled egg yolks.
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6
Pulse until a thick paste forms. Add the mayonnaise and lemon juice, then blend until perfectly smooth and creamy.
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7
Check the consistency. If the sauce is too thick, add the heavy cream or 1-2 tablespoons of the strained poaching liquid until it reaches a pourable, velvety consistency.
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8
Taste the sauce and season with white pepper. Anchovies and capers are salty, so you likely won't need much additional salt.
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9
Remove the cold veal from the liquid, pat dry with paper towels, and remove the kitchen twine. Using a very sharp knife or a meat slicer, cut the veal into very thin slices (about 1/8 inch thick).
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10
To assemble, spread a thin layer of the Tonnato sauce on the bottom of a large serving platter.
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11
Arrange the veal slices over the sauce in an overlapping, shingled pattern. Generously pour the remaining sauce over the meat, ensuring every slice is well-covered.
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12
Cover the platter tightly with plastic wrap and refrigerate for at least 4 hours (ideally 24 hours) to allow the flavors to penetrate the meat.
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13
Before serving, garnish with the extra capers, grated hard-boiled eggs, sliced olives, and a sprinkle of fresh parsley.
💡 Chef's Tips
Always cool the meat in its broth; if you take it out while hot, the exterior will turn grey and dry out. Slice the meat as thinly as possible; a chilled roast is much easier to slice than a room-temperature one. Don't skip the anchovies—they provide the 'umami' backbone of the sauce and don't make it taste 'fishy.' If you prefer a lighter sauce, you can substitute half of the mayonnaise with Greek yogurt, though the traditional version is strictly mayo-based. Prepare this dish a full day in advance; the 'marinating' time in the fridge is what makes Vitel Toné truly spectacular.
🍽️ Serving Suggestions
Serve chilled as a cold starter or part of a holiday buffet. Pair with a crisp, dry white wine like a Torrontés or a Pinot Grigio. Accompany with crusty French bread or focaccia to mop up the extra sauce. Serve alongside a fresh Russian Salad (Ensalada Rusa) for a traditional Argentinian Christmas spread. A chilled glass of Prosecco or Champagne makes for a festive pairing.