Vitello Tonnato (Cold Veal with Tuna Sauce)

Italy’s celebrated cold dish. Poached veal is sliced thin and refrigerated for 24 hours under a velvety tuna, anchovy, and caper sauce.

Vitello Tonnato (Cold Veal with Tuna Sauce)

Italy’s celebrated cold dish. Poached veal is sliced thin and refrigerated for 24 hours under a velvety tuna, anchovy, and caper sauce.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 2 minutes mins

Total Time 42 minutes mins

Servings: 6 servings

Course: Sauce

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 2 to 2 1/2 pounds lean veal roast (or turkey breast/pork loin)
• Carrot, Celery, Onion, Parsley, Bay leaf
• For Sauce: 1 1/4 cups olive oil mayonnaise
• 1 seven-ounce can tuna in olive oil
• 5 flat anchovy fillets
• 1 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 3 tablespoons capers

Method

 

Instructions

1. Poach meat with aromatics in water (gentle simmer 2 hrs). Cool in broth.
2. Process tuna, anchovies, oil, lemon, capers to a smooth cream.
3. Fold tuna cream into mayonnaise.
4. Slice cold meat thin.
5. Layer meat and sauce on platter (meat, sauce, meat, sauce).
6. Refrigerate 24 hours. Garnish with capers/lemon before serving.

Tried this recipe?

Let us know how it was!