Vitello Tonnato Estivo

Name: Vitello Tonnato Estivo
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 700g veal topside; 160g tuna in olive oil, drained; 3 anchovy fillets; 2 tbsp capers; 2 egg yolks; 120ml extra virgin olive oil; 2 tbsp lemon juice; 400ml dry white wine

A summer variation of the Piedmontese classic with cold poached veal and a lighter tuna and lemon sauce.

Total time

70 min

Prep

20 min

Cook

50 min

Difficulty

medium

Cuisine

Italian

gluten-free

Ingredients

700gveal topside

160gtuna in olive oil, drained

3anchovy fillets

2 tbspcapers

2egg yolks

120mlextra virgin olive oil

2 tbsplemon juice

400mldry white wine

Instructions

Poach veal in white wine with aromatics 45 minutes, cool in liquid overnight.

Blend tuna, anchovies, capers, egg yolks and lemon juice until smooth.

Drizzle in olive oil while blending to form a silky sauce.

Slice veal paper thin and arrange on a chilled platter.

Spoon sauce generously over veal.

Scatter with extra capers and serve chilled.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

363

Protein

2.5g

Fat

30.2g

Carbs

3.8g

Fiber

0.3g

Sodium

330mg

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