Vitello Tonnato

From Piedmont comes vitello tonnato, the elegant cold platter that pairs tender poached veal with a silky tuna sauce. Anchovies, capers, and lemon brighten the blend, making it a make-ahead favorite for warm-weather lunches.

Serves 6 · 30 min prep · 90 min cook

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 2 lb veal top round or eye of roundMeat
• 1 cup dry white winePantry
• 1 each onion, carrot, celery for poachingProduce
• 5 oz canned tuna in olive oilPantry
• 3 anchovy filletsPantry
• 2 tbsp capersPantry
• 2 yolks or 1/2 cup mayo egg yolks or mayonnaiseDairy
• 2 tbsp lemon juiceProduce
• 1/2 cup extra-virgin olive oilPantry
• to taste saltSpices

Instructions

1. 1Poach the veal gently with wine and aromatic vegetables until just tender; cool in the liquid.
2. 2Blend tuna, anchovies, capers, yolks or mayo, and lemon; stream in oil to a smooth sauce.
3. 3Thin with a spoon of poaching liquid if needed. Season.
4. 4Slice the cold veal very thin. Blanket with tonnato sauce.
5. 5Chill at least 1 hour. Garnish with more capers and serve as antipasto or light lunch.