Vitello Tonnato

Name: Vitello Tonnato
Cook time: 230 min
Total time: 230 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 200g Canned Tuna in Oil, drained; 900g Veal Eye of Round (Girello), tied; 1 Carrots, roughly chopped; 1 stalks of Celery Stalks, roughly chopped; 1 Onions, halved; 2 Bay Leaves; 2 cloves of Cloves; 250ml Dry White Wine; 1 l Water; 1 tsp Coarse Salt; 2 Egg Yolks, hard-boiled; 1 Egg Yolks, raw; 4 Anchovy Fillets in Oils, drained; 1 1/2 tbsp Capers, rinsed or drained; 2 tbsp Lemon Juice, freshly squeezed; 120ml Extra Virgin Olive Oil; 4 tbsp Veal Cooking Liquid, cooled, to adjust consistency; 1 tbsp Capers, for garnish

Vitello Tonnato is a classic Italian dish of tender, thinly sliced poached veal topped with a silky tuna-caper mayonnaise — elegant, flavorful, and perfect for entertaining. The veal is gently poached with aromatic vegetables and spices, then chilled and sliced paper-thin before being dressed in a bright, savory tonnato sauce. Serve chilled or at room temperature with a squeeze of lemon for a striking starter or light main.

Vitello Tonnato is a classic Italian dish of tender, thinly sliced poached veal topped with a silky tuna-caper mayonnaise — elegan... Show more

Traditional Italian Recipe

Health Grade

A- · Excellent

Time

3 hrs30 min

Price

6,05 €

Calories

543 kcal

low calorie

nutritious

meal prep

gluten free

Method

Prep the aromatics

Cut the carrots and celery stalks into rough chunks, halve the onion, and lightly crush the cloves with the flat side of a knife. Set them aside with the bay leaf, ready for the poaching pot.

Poach the veal

Put the chopped vegetables, bay leaf, and cloves into a large pot with the dry white wine, water, and coarse salt. Nestle in the Veal Eye of Round, bring everything to a very gentle simmer, then keep it barely bubbling for 50 minutes until the veal is just tender. Turn the roast once or twice as it cooks so it stays evenly exposed to the liquid, and keep the heat low so the broth never boils hard.

Cool and chill

Lift the veal from the pot and ladle off 4 tbsp of the veal cooking liquid; set it aside to cool completely for the sauce. Let the veal sit in the remaining liquid for 20 minutes, then cover and chill it until very cold and firm, about 2 hours.

Blend the sauce

In a tall cup or jug, combine the canned tuna in oil, hard-boiled egg yolks, the raw egg yolk, anchovy fillets in oil, rinsed capers, and lemon juice. Add 2 tbsp of the cooled reserved cooking liquid and blend with an immersion blender until smooth, then slowly stream in the extra virgin olive oil while blending until the sauce turns pale, thick, and creamy. Use the remaining cooking liquid a spoonful at a time if you want a looser, spoonable texture.

Assemble and serve

Slice the cold veal very thinly across the grain, fan the slices on a platter, and spoon the tonnato sauce over the top or alongside it. Finish with the remaining capers for garnish and serve the dish chilled.