📝 About This Recipe
A jewel of Northern Italian cuisine, Vitello Tonnato is a sophisticated cold appetizer that marries tender, milk-poached veal with a velvety, umami-rich tuna and caper sauce. This classic dish from Piedmont achieves a sublime balance between the delicate meat and the bold, savory cream, making it a summertime favorite for elegant gatherings. It is a testament to the Italian philosophy of transforming humble ingredients into a dish of pure luxury and refined flavor.
🥗 Ingredients
The Veal and Poaching Liquid
- 2 pounds Veal eye of round or top round (trimmed of silver skin and tied with kitchen twine)
- 2 cups Dry white wine (Gavi or Arneis)
- 4-6 cups Water (enough to cover the meat)
- 1 Carrot (peeled and roughly chopped)
- 1 Celery stalk (roughly chopped)
- 1 Yellow onion (peeled and halved)
- 2 pieces Bay leaves
- 1 teaspoon Black peppercorns (whole)
- 1 tablespoon Sea salt
The Tonnato Sauce
- 6 ounces Canned tuna in olive oil (high quality, drained)
- 4 pieces Anchovy fillets (packed in oil)
- 2 tablespoons Capers (rinsed and drained)
- 2 large Egg yolks (at room temperature)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1/2 cup Extra virgin olive oil (mild flavor profile)
- 2-3 tablespoons Poaching liquid (reserved from the cooked veal)
For Garnish
- 1 tablespoon Nonpareil capers (for sprinkling)
- 6-8 pieces Caper berries (with stems attached)
- 1 Lemon slices (cut into thin half-moons)
- 1 sprig Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the veal, carrot, celery, onion, bay leaves, peppercorns, and salt.
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2
Pour in the white wine and enough water to fully submerge the veal by at least an inch.
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3
Place the pot over medium-high heat and bring to a gentle simmer. Once simmering, reduce the heat to low, cover partially, and cook for about 60-70 minutes.
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4
Use a meat thermometer to check the internal temperature; you are looking for 145°F (63°C) for a perfect medium-pink center. Do not overcook.
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5
Remove the pot from the heat. Allow the veal to cool completely inside the poaching liquid; this ensures the meat stays incredibly moist and flavorful.
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6
Once cooled, remove the meat, wrap it tightly in plastic wrap, and refrigerate for at least 4 hours (or overnight). Reserve a few tablespoons of the strained poaching liquid.
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7
To make the sauce, place the drained tuna, anchovies, and 2 tablespoons of capers in a food processor or blender. Pulse until a paste forms.
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8
Add the egg yolks and lemon juice to the processor. Blend until smooth.
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9
With the motor running, slowly drizzle in the olive oil in a thin, steady stream until the sauce emulsifies into a thick, creamy consistency similar to mayonnaise.
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10
Thin the sauce slightly by adding 1-2 tablespoons of the reserved poaching liquid until it reaches a pourable but coating consistency. Taste and adjust salt or lemon if needed.
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11
Unwrap the chilled veal and remove the twine. Using a very sharp carving knife or a meat slicer, cut the veal into paper-thin slices, approximately 1/8 inch thick.
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12
Arrange the slices on a large serving platter, slightly overlapping them in a single layer.
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13
Generously spoon the tonnato sauce over the center of the veal slices, leaving the edges of the meat visible for a beautiful presentation.
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14
Garnish with the nonpareil capers, caper berries, lemon slices, and a dusting of fresh parsley.
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15
Let the assembled dish rest at room temperature for 15 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always cool the veal in its poaching liquid to prevent it from drying out and turning grey. For the smoothest sauce, use a high-quality blender rather than a food processor. If you are wary of raw egg yolks, you can substitute the yolks and olive oil with 1 cup of high-quality store-bought mayonnaise as a shortcut. Slicing the meat while it is ice-cold is the secret to getting those signature paper-thin slices. This dish actually tastes better the next day, making it the perfect 'make-ahead' appetizer for dinner parties.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Gavi di Gavi or a dry Rosé to cut through the richness of the sauce. Serve with slices of crusty ciabatta or focaccia to scoop up any remaining tonnato sauce. Accompany with a simple arugula salad dressed with lemon and olive oil for a peppery contrast. Include a side of pickled red onions or cornichons to provide a bright, acidic crunch.