Cold sliced veal with creamy tuna sauce and capers — Piedmont's elegant summer antipasto.
Vitello Tonnato is one of Piedmont's most elegant cold dishes — paper-thin slices of poached veal blanketed in a silky tuna-anchovy-caper sauce. The unusual combination sounds odd but tastes magical: the rich, creamy sauce perfectly complements the lean veal. Served chilled, it's perfect for summer entertaining and a fixture of Italian Sunday lunches.
Serves 8
Place veal in pot with carrot, celery, onion, bay leaves, peppercorns, and salt. Cover with cold water. Bring to gentle simmer. Cook 75 minutes for medium-rare (internal 60°C).
Cool veal completely in poaching liquid (this keeps it moist). Refrigerate overnight ideally.
Blend tuna, anchovies, 2 tbsp capers, egg yolks, mustard, and lemon juice in food processor.
With processor running, slowly drizzle in olive oil to create creamy sauce. Add veal cooking liquid to thin to a coatable consistency.
Slice cold veal as thinly as possible — paper thin, almost translucent.
Arrange veal slices on platter, slightly overlapping. Spoon tuna sauce generously over.
Sprinkle with extra capers, fresh parsley, and a drizzle of olive oil. Serve chilled.
Slice veal extremely thin — use very sharp knife or ask butcher.
Make a day ahead — flavors meld and improve.
Use turkey breast as lighter alternative.
Add lemon zest to sauce.
Refrigerate up to 3 days. Sauce thickens — thin with water before serving.
Vitello Tonnato originated in 18th century Piedmont. It's traditionally served at Ferragosto (mid-August holiday) and Sunday lunches.
Yolks emulsify the sauce to silky cream consistency, like mayonnaise. They're essential to texture.
Per serving (180g) · 8 servings total
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