Vitello Tonnato

Silky thin slices of poached veal draped with a luxurious creamy tuna-caper sauce. A Piemontese classic that is the ultimate elegant summer lunch.

RECIPE

Vitello Tonnato

Silky thin slices of poached veal draped with a luxurious creamy tuna-caper sauce. A Piemontese classic that is the ultimate elegant summer lunch.

Prep30 mins

Cook60 mins

Total90 mins

Servings6

Lunch

Italian

Piemonte

Ingredients

• 500g veal eye of round, in one piece
• 1 carrot
• 1 celery stalk
• 1 onion, halved
• 250ml dry white wine
• For the sauce: 160g canned tuna in olive oil, drained
• 2 anchovy fillets
• 2 tablespoons capers, plus extra for garnish
• 2 egg yolks
• 200ml extra virgin olive oil
• Juice of 1 lemon
• Salt and white pepper to taste

Preparation

1

Place veal in a pot with carrot, celery, onion, and wine. Cover with water. Bring to a gentle simmer and poach for 50-60 minutes until cooked through.

2

Let the veal cool completely in its broth, then refrigerate until firm.

3

For the sauce, blend tuna, anchovies, capers, and egg yolks in a food processor. Slowly drizzle in olive oil to create a mayonnaise-like emulsion. Add lemon juice, salt, and pepper.

4

Slice the cold veal paper-thin.

5

Arrange slices on a platter and spoon the tonnato sauce over each layer.

6

Garnish with capers. Refrigerate for at least 1 hour before serving.

Servings and Nutrition

Number of Servings in Vitello Tonnato

6

Nutrition for 1 serving (4 slices)

380

Calories (kcal)

32

Protein (g)

6

Carbs (g)

25

Fat (g)

Protein 32.0g

34%

Carbs 6.0g

6%

Fat 25.0g

60%