📝 About This Recipe
Hailing from the sun-drenched hills of Piedmont, Italy, Vitello Tonnato is a culinary paradox that works in perfect harmony: tender, poached veal blanketed in a creamy, savory tuna and caper sauce. This classic 'antipasto' celebrates the marriage of land and sea, offering a cooling, sophisticated experience that is both rich and refreshing. It is the pinnacle of cold sliced meats, demanding patience for the flavors to meld into a velvet-smooth masterpiece.
🥗 Ingredients
The Veal and Poaching Liquid
- 2 lbs Veal Eye of Round or Top Round (trimmed of silver skin and tied with butcher's twine)
- 2 cups Dry White Wine (Gavi or Pinot Grigio)
- 1 Carrot (roughly chopped)
- 1 Celery Stalk (roughly chopped)
- 1 Yellow Onion (peeled and halved)
- 2 pieces Bay Leaves
- 1 teaspoon Black Peppercorns (whole)
- 1 tablespoon Kosher Salt
The Tonnato Sauce
- 6 oz Canned Tuna in Olive Oil (high quality, drained)
- 4 pieces Anchovy Fillets (packed in oil)
- 2 tablespoons Capers (rinsed)
- 2 large Egg Yolks (at room temperature)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 3/4 cup Extra Virgin Olive Oil (mild flavor profile)
- 2-3 tablespoons Veal Poaching Liquid (strained and cooled)
For Garnish
- 1 tablespoon Non-pareil Capers (for scattering)
- 6-8 pieces Caper Berries (with stems attached)
- 1 sprig Fresh Parsley (finely chopped)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Place the veal in a large pot that fits it snugly. Add the carrot, celery, onion, bay leaves, peppercorns, and salt.
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2
Pour in the white wine and enough cold water to fully submerge the meat by at least an inch.
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3
Bring the liquid to a very gentle simmer over medium heat. Do not let it boil vigorously, as this will toughen the meat.
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4
Lower the heat to maintain a bare simmer. Cook for about 50-60 minutes, or until the internal temperature reaches 130°F (54°C) for a perfect medium-rare pink center.
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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 remains incredibly moist.
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6
Once cool, remove the veal, wrap it tightly in plastic wrap, and refrigerate for at least 4 hours (or overnight) to firm up for thin slicing.
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7
Strain the poaching liquid and reserve 1/4 cup for the sauce. Discard the vegetables.
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8
To make the sauce, place the tuna, anchovies, and capers in a food processor or blender. Pulse until a paste forms.
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9
Add the egg yolks and lemon juice. With the motor running on low, slowly drizzle in the olive oil in a steady stream to create a thick, mayonnaise-like emulsion.
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10
Thin the sauce with the reserved poaching liquid, one tablespoon at a time, until it reaches the consistency of heavy cream. It should be pourable but thick enough to coat a spoon.
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11
Unwrap the chilled veal and slice it against the grain as thinly as possible, ideally 1/8th of an inch thick, using a very sharp carving knife or a meat slicer.
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12
Arrange the slices on a large chilled platter, overlapping them slightly like shingles.
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13
Generously spoon the tonnato sauce over the center of the meat, leaving a small border of the veal visible around the edges.
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14
Cover the platter with plastic wrap and let it sit in the refrigerator for 30-60 minutes before serving to allow the sauce to season the meat.
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15
Before serving, garnish with extra capers, caper berries, and a sprinkle of fresh parsley. Serve chilled.
💡 Chef's Tips
Always cool the meat in its poaching liquid; if you remove it while hot, the exterior will dry out and turn grey. Use tuna packed in olive oil rather than water for a much richer, silkier sauce texture. If you are nervous about raw egg yolks, you can substitute the yolks and olive oil with 1 cup of high-quality store-bought mayonnaise, though the flavor will be less traditional. Ensure the veal is very cold before slicing; a partially frozen piece of meat (30 mins in the freezer) is even easier to slice paper-thin. Don't skip the anchovies—they provide the essential 'umami' depth that makes the sauce authentic, and they won't taste 'fishy' when blended.
🍽️ Serving Suggestions
Pair with a crisp, high-acid Italian white wine like Arneis or Cortese di Gavi. Serve alongside crusty ciabatta or focaccia to mop up the extra tonnato sauce. Accompany with a simple arugula salad dressed with lemon and olive oil to cut through the richness. Include a side of pickled vegetables (giardiniera) for a bright, crunchy contrast. Excellent as part of a summer buffet or a sophisticated starter for a dinner party.