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Vitello Tonnato
An elegant Piedmontese summer dish of cold roasted veal draped in a silky tuna and caper sauce. Cooling the veal completely in its poaching liquid overnight is what keeps it moist enough to slice paper-thin.
Ingredients
Instructions
Poach veal in white wine with carrot and celery 45 minutes until cooked through.
Cool veal completely in poaching liquid, refrigerate overnight.
Blend tuna, anchovies, 2 tbsp capers, egg yolks, and lemon juice until smooth.
Slowly drizzle in olive oil while blending to form a thick sauce.
Slice veal paper thin and arrange on a platter.
Spoon tuna sauce generously over veal, scatter remaining capers.
Refrigerate 1 hour before serving to let flavours meld.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
