Vitello Tonnato
Prep Time: 25 minutes (plus 4 hours chilling)
Cook Time: 45 minutes
Total Time: 5 hours 10 minutes (includes cooling and chilling)
Servings: 6
Origin
Region: Piedmont
Historical Context: A classic dish born in the early 19th century. Initially, the sauce did not feature mayonnaise; it relied entirely on the natural emulsion of oil, hard-boiled egg yolks, and tuna, which remains the premium, authentic method used here.
Description
An intriguing, elegant cold dish that pairs tender, perfectly poached veal round with a smooth, savory, velvety sauce made from high-quality oil-packed tuna, capers, and anchovies. It is a brilliant example of the classic Italian mare e monti (sea and mountain) flavor profile.
Presentation
Arranged on a large, shallow serving platter. The cold poached veal is sliced ultra-thin (ideally using a meat slicer) and fanned out in a single, overlapping layer. The rich tuna sauce is spread smoothly over the center of the slices, leaving the edges of the pink veal visible. It is garnished delicately with scattered whole non-pareil capers and lemon wheels.
Ingredients
800g beef or veal eye of round, trimmed of excess silver skin
1 medium onion, halved
1 carrot, cut into chunks
1 celery stalk, cut into chunks
2 garlic cloves
240ml dry white wine
1 bay leaf
Whole black peppercorns and sea salt
For the Tonnato Sauce:
160g premium Italian tuna packed in olive oil (drained)
4 high-quality anchovy fillets in oil
20g non-pareil capers (rinsed, plus extra for garnish)
3 hard-boiled egg yolks
15ml fresh lemon juice
120ml extra virgin olive oil (mild/fruity profile)
2 to 3 tablespoons of the cooled veal cooking broth
Step-by-Step Directions
Poach the Veal: In a large pot, combine the onion, carrot, celery, garlic, white wine, bay leaf, a tablespoon of sea salt, and a teaspoon of peppercorns. Add enough water to fill the pot halfway and bring to a boil. Submerge the veal round completely; the water should cover it by an inch. Lower the heat to a gentle simmer, cover partially, and cook until the internal temperature reaches exactly 58°C / 136°F for a perfect medium-pink core (about 40–45 minutes).
Cool completely: Remove the pot from the heat and let the veal cool completely inside its own flavorful poaching broth. Once cooled, wrap the meat tightly in plastic wrap and transfer it to the refrigerator for at least 2 to 3 hours to firm up. Strain and reserve a cup of the broth.
Blend the Sauce: In a food processor or high-speed blender, combine the drained tuna, anchovy fillets, rinsed capers, and hard-boiled egg yolks. Pulse until a thick paste forms.
Emulsify: With the motor running continuously, drizzle in the fresh lemon juice and slowly stream in the extra virgin olive oil until the sauce transforms into a completely smooth, mayonnaise-like emulsion. If the sauce feels too dense, blend in 2 to 3 tablespoons of the cold, reserved veal poaching broth to thin it to a perfect coat-the-back-of-a-spoon consistency. Taste and adjust with salt if necessary.
Slice Thinly: Unwrap the chilled veal. Using a very sharp carving knife (or electric meat slicer), slice the meat across the grain into paper-thin disks.
Assemble and Chill: Fan the thin slices out across a wide platter. Spoon the smooth tonnato sauce gracefully across the middle of the meat. Cover the platter with plastic wrap and let it rest in the refrigerator for at least 1 to 2 hours before serving. This resting period allows the veal to absorb the aromatic flavors of the tuna sauce. Just before serving, uncover and scatter a few whole capers across the top.
Optional Variations
Modern shortcut: You can make a faster version of the sauce by blending 150g of high-quality store-bought mayonnaise with the tuna, anchovies, and capers, skipping the hard-boiled yolks and oil stream entirely.
Cooking Tips
Letting the veal cool down inside its cooking liquid is the golden rule of this dish; it prevents the lean eye of round from drying out or turning a gray color.
Nutrition Facts
Calories: 380 kcal
Carbohydrates: 2g
Protein: 38g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 195mg
Sodium: 590mg
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