🇮🇹 Italian · Appetizer
🍽️ Vitello Tonnato
Vitello Tonnato
An elegant Piedmontese classic pairing thinly sliced, poached veal with a creamy, tangy sauce built from tuna, anchovies, and capers — an unlikely combination that has endured for centuries.
Despite the surf-and-turf pairing sounding unusual to modern ears, vitello tonnato has graced Piedmontese tables since at least the 18th century, traditionally served chilled as a refined summer antipasto, the tuna sauce's briny richness playing beautifully against the delicate poached veal.
Ingredients
Equipment: Large pot for poaching, Blender or food processor, Sharp knife for slicing
- 800 g (1.75 lb) veal roast (such as eye of round)
- 1 onion, quartered
- 1 carrot, halved
- 1 celery stalk, halved
- 2 bay leaves
- 200 ml (¾ cup plus 1 tbsp) dry white wine
- 200 g (7 oz) canned tuna in olive oil, drained
- 4 anchovy fillets
- 2 egg yolks (or 3 tbsp good-quality mayonnaise)
- 2 tbsp capers, plus more for garnish
- 150 ml (⅔ cup) extra virgin olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
Method
- Place the veal in a pot with the onion, carrot, celery, bay leaves, and wine, and add enough water to cover.
- Bring to a gentle simmer and poach for 50–60 minutes, until the veal is cooked through but still tender, not tough.
- Remove the veal and let it cool completely, then refrigerate, wrapped, until well chilled — this makes it much easier to slice thinly.
- For the sauce, blend the tuna, anchovies, egg yolks, and capers until smooth.
- With the blender running, drizzle in the olive oil slowly to emulsify into a creamy sauce, similar to making mayonnaise.
- Thin with a little of the veal poaching liquid if needed, and season with lemon juice, salt, and pepper.
- Slice the chilled veal very thinly against the grain and arrange on a platter.
- Spoon the tuna sauce generously over the veal slices, garnish with a few whole capers, and chill until ready to serve.
Chef Tips
- Chilling the veal thoroughly before slicing is essential for achieving thin, clean slices rather than tearing.
- If using raw egg yolks feels risky, a good-quality store-bought mayonnaise makes a very reasonable base substitute.
- This dish is meant to be served cold, making it an excellent make-ahead option for entertaining.
Common Mistakes to Avoid
- Overcooking the veal, which toughens it rather than leaving it tender and easy to slice thinly.
- Slicing the veal while still warm, which tends to tear rather than produce clean, thin slices.
- Making the sauce too thick, which should be pourable enough to coat the veal in a thin, even layer.
Nutrition (per serving)
Health Benefits
- A good source of lean protein from both the veal and tuna.
Cultural Note
Vitello tonnato has been a staple of Piedmontese festive tables since the 18th century, often appearing as a starter for Christmas and other special family gatherings.
Storage & Serving
Storage: Refrigerate, covered, for up to 2 days — the flavors meld further overnight.
Reheating: Not applicable; this dish is always served cold.
Serve with: Crusty bread, A chilled white wine