Recipes › Appetizer › Vitello Tonnato Recipe

Vitello Tonnato Recipe

Recipe by Pedro M. A. Neves

Vitello tonnato is a classic Italian summer appetizer featuring thinly sliced veal topped with a silky anchovy and tuna sauce. This elegant dish from Piedmont balances delicate veal with the umami depth of preserved fish, finished with capers and lemon. Served cold, it is the perfect light and sophisticated start to a meal.

Ingredients

• 800g veal loin roast (vitello)
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, quartered
• 1 bay leaf
• 5 black peppercorns
• 5 juniper berries
• 1 liter beef or chicken broth
• 200g canned tuna in olive oil
• 6 anchovy fillets, packed in salt or oil
• 60ml extra virgin olive oil
• 30ml fresh lemon juice
• 15ml white wine vinegar
• 2 tablespoons capers, rinsed
• 1 tablespoon egg yolk (optional, for emulsification)
• Sea salt and white pepper to taste
• Fresh parsley for garnish
• Lemon slices for garnish

Instructions

1. Place the veal loin in a large pot with sliced carrots, celery, onion, bay leaf, peppercorns, and juniper berries.

2. Pour the broth over the veal until completely covered. Bring to a gentle simmer over medium-high heat.

3. Reduce heat to low and simmer gently for 60-70 minutes, until the veal is tender but still slightly pink in the center when pierced. Do not boil vigorously.

4. Remove the veal from the broth using tongs and place on a cutting board. Let cool completely to room temperature, approximately 20 minutes.

5. While the veal cools, prepare the sauce: place drained tuna, anchovy fillets, egg yolk, lemon juice, and vinegar into a food processor or blender.

6. Pulse until roughly combined, then slowly drizzle in the olive oil while processing until the sauce reaches a smooth, creamy consistency. Adjust seasoning with salt and white pepper.

7. Slice the cooled veal as thinly as possible using a sharp knife or meat slicer, approximately 3mm thick.

8. Arrange overlapping veal slices on a chilled serving plate or individual plates.

9. Spoon the tonnato sauce generously over the veal slices, ensuring even coverage.

10. Garnish with capers, fresh parsley, and thin lemon slices. Drizzle with additional olive oil if desired. Refrigerate for at least 1 hour before serving.

Substitutions

• Use chicken breast instead of veal for a lighter alternative, reducing cook time to 25-30 minutes.
• Substitute tuna with high-quality canned white fish or salmon for a different flavor profile.
• Replace egg yolk with 1 tablespoon of Greek yogurt for a dairy-based emulsifier and lighter sauce.
• Use vegetable broth instead of beef broth for a lighter cooking liquid.

Tips

• Slice the veal when completely cold for the thinnest, most elegant presentation; a meat slicer is ideal.
• Make the sauce a day ahead to allow flavors to meld and develop more complex depth.
• Do not overcook the veal; it should remain slightly pale pink to stay tender and avoid drying out.
• Serve directly from the refrigerator; vitello tonnato is best enjoyed cold or at cool room temperature.

Vitello tonnato originates from Piedmont in northern Italy, where it represents the region's sophisticated approach to appetizers. The dish combines the Italian love of preserved ingredients—salted anchovies and canned tuna—with fresh veal, exemplifying how Italian cuisine transforms humble preserved items into refined delicacies.

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