Vitello tonnato
Vitello tonnato, from above
Non vegPiedmont

Vitello tonnato

Cold, rosy veal under a silky tuna and caper sauce. Sounds odd, tastes like a Milan summer.

90 minTime
36 gProtein each
mildSpice
Veal with tuna2 chapters · 1 min read

Make it your way

Grandma's wayCold poached veal sliced thin under a tuna, anchovy and caper sauce.
The original
404kcalsame
36 gproteinsame
1 gfibresame
90minutessame

Vitello tonnato.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Veal800 g topside or eye of round
Onion1, halved
Carrot1
Celery1 stalk
Bay leaf (indian bay leaf)2
Tuna in oil (tinned tuna)1 tin in oil, drained
Mayonnaise⅔ cup
Anchovy fillets4 fillets
Capers2 tbsp, plus extra to serve
Lemon juice1½ tbsp
Saltto taste
Waterfor poaching

Method

5 steps
  1. 1Poach the veal with onion, carrot, celery, bay and salt at a bare simmer for 50 minutes.
  2. 2Cool the veal in its broth, then chill.
  3. 3Blend tuna, anchovies, capers, lemon juice and mayonnaise with a few spoons of broth until creamy.
  4. 4Slice the veal very thin and fan on a platter.
  5. 5Spread the sauce over, top with capers and chill 2 hours.
Serve it like this

Fan the slices on a chilled platter, coat with sauce and dot with capers and lemon. Serve cold.

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Make it a meal

What goes with Vitello tonnato: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pizza bianca40 min
Bread or rice Risotto ai funghi45 min
On the side Insalata di rucola10 min
On the side Insalata caprese10 min
A little snack Grissini50 min
To drink Virgin bellini8 min
Something sweet Panna cotta20 min
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