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.

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🥕 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)

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🍲 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.

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📦 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.

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Pro Tip: You can make both the veal and the sauce a day ahead—Vitello Tonnato gets even better after marinating in the fridge!

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