Subscribe for weekly menus!
A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Vitello Tonnato
Lunch
Italian
Piemonte
Silky thin slices of poached veal draped with a luxurious creamy tuna-caper sauce. A Piemontese classic that is the ultimate elegant summer lunch.
Cook Mode
Stops your screen from going dark
Stops your screen from going dark
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 Tonnato6
Nutrition for 1 serving (4 slices)
380Calories (kcal)
32Protein (g)
6Carbs (g)
25Fat (g)
Protein 32.0g34%
Carbs 6.0g6%
Fat 25.0g60%