Vitello Tonnato: Elegant Cold Veal with a Creamy Tuna-Caper Sauce
Vitello Tonnato is a luxurious cold dish from Piedmont that pairs thinly sliced, tender poached veal with a smooth, savory tuna and caper sauce. It might sound like an unusual combo, but this retro classic is beloved in Italy—especially during summer or on holiday spreads.
🥕 Ingredients (Serves 6–8)
For the Veal:
- 2 lbs veal roast (top round or eye of round)
- 1 onion, halved
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 bay leaf
- 5–6 black peppercorns
- Salt, to taste
For the Tonnato Sauce:
- 1 can (5–7 oz) tuna in olive oil, drained
- 2 tbsp capers (rinsed if salted)
- 2 anchovy fillets (optional, for umami boost)
- ¾ cup mayonnaise
- 1 tbsp lemon juice
- 1–2 tbsp veal poaching liquid (for thinning, as needed)
For Garnish:
- More capers or chopped parsley
- Lemon slices (optional)
🍲 Instructions
Poach the Veal: In a large pot, cover veal with cold water. Add onion, carrot, celery, bay leaf, peppercorns, and salt. Bring to a simmer (not a boil!) and cook gently for 1½ to 2 hours until tender. Let the meat cool completely in the broth, then refrigerate.
Make the Sauce: In a food processor, blend tuna, capers, anchovies, mayo, and lemon juice until silky smooth. Add a splash of cooled veal broth if the sauce needs thinning. Taste and adjust seasoning.
Slice & Assemble: Thinly slice the cold veal across the grain. Arrange slices on a serving platter and generously spoon the tonnato sauce over the top.
Garnish & Chill: Sprinkle with extra capers or parsley and chill until ready to serve. Best served cold or room temp—perfect for antipasto platters.
📦 Amazon Must-Haves to Help You Create the Perfect Vitello Tonnato
- 🔪 Meat Slicer or Mandoline – Achieve paper-thin veal slices effortlessly.
- 🥫 Italian Tuna in Olive Oil (Ortiz, Rio Mare, or Genova) – Skip the water-packed stuff!
- 🥄 Food Processor or Blender – Essential for a silky-smooth sauce.
- 🍋 Glass Citrus Juicer – Fresh lemon juice makes all the difference.
- 🥣 Serving Platter with Lid – Great for chilling and serving in style.
- 🧂 Nonpareil Capers in Brine – Smaller, tastier capers ideal for sauces.
Pro Tip: You can make both the veal and the sauce a day ahead—Vitello Tonnato gets even better after marinating in the fridge!