Vitello Tonnato
A cold veal dish from Piedmont, popularized nationally when Pellegrino Artusi included it in his seminal 1891 cookbook. Genuinely surprising history: the original 18th and 19th-century sauce contained no tuna at all — it was anchovies, capers, and egg yolks, with the veal itself salted and poached 'in the style of tuna.' Actual canned tuna only entered the sauce in the 20th century, which is where the dish's current name and character come from. The veal must cool completely in its own poaching liquid before slicing — a step that keeps it moist and is often rushed.
Meat
⚠ Contains: Egg, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 800g veal roast (top round or eye of round)
- 1 carrot, 1 celery stalk, 1 onion, for poaching
- 1 bay leaf, a few peppercorns
- White wine
- 200g good canned tuna in oil, drained
- 3 egg yolks
- 2 tbsp capers, plus extra to garnish
- 4-5 anchovy fillets
- Juice of 1/2 lemon
- Olive oil
Steps
- Poach the veal gently in water and white wine with the carrot, celery, onion, bay leaf, and peppercorns until just cooked through, about 1-1.5 hours.
- Cool the veal completely in its own poaching liquid.
- Slice the veal very thinly once fully chilled.
- Blend the tuna, egg yolks, capers, anchovies, and lemon juice, slowly emulsifying in olive oil until it resembles a loose mayonnaise.
- Nap the veal slices generously with the sauce, garnish with extra capers, and chill before serving.