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Vitello Tonnato
A classic Piedmontese dish of thinly sliced, tender veal served cold with a rich, creamy tuna and caper sauce. Perfect as an elegant appetizer for warm weather gatherings.
đ§ Ingredienser
- 800 g Veal eye round (or similar lean cut like top round)(Trimmed of any excess fat or sinew)
- 200 g Tuna packed in olive oil(Drained, reserving some oil)
- 4-6 Anchovy fillets in oil(Adjust to taste; more anchovies add more salty depth)
- 3 tbsp Capers(Plus extra for garnish. Rinsed if salt-packed.)
- 200 ml Mayonnaise(Good quality, full-fat mayonnaise)
- 2 tbsp Fresh lemon juice(Plus more to taste)
- 200 ml Dry white wine(Such as Pinot Grigio or Sauvignon Blanc)
- 500 ml Water(Or enough to cover the veal)
- 1 small Aromatics for poaching(Carrot, peeled and roughly chopped)
- 1 stalk Aromatics for poaching(Celery, roughly chopped)
- 1 small Aromatics for poaching(Onion, peeled and roughly chopped)
- to taste Salt and freshly ground black pepper
đšâđł Instruktioner
- 1
Prepare the poaching liquid: In a saucepan large enough to hold the veal comfortably, combine the white wine, chopped carrot, celery, onion, and enough water to cover the veal. Season generously with salt and pepper. Bring the liquid to a simmer over medium heat.
â±ïž 10 minutes - 2
Poach the veal: Carefully add the veal eye round to the simmering liquid. Ensure it is fully submerged. Reduce the heat to low, cover the pot, and poach gently for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 65-70°C (149-158°F). The veal should be just cooked through and still tender, not tough.
â±ïž 1 hour - 1 hour 15 minutes - 3
Cool the veal: Once cooked, remove the pot from the heat. Allow the veal to cool completely in its poaching liquid. This step is crucial for keeping the veal moist and tender. Once cooled, transfer the veal to a plate, cover tightly, and refrigerate for at least 1 hour, or preferably overnight.
â±ïž Minimum 1 hour, ideally overnight - 4
Make the tuna sauce: While the veal is cooling or chilling, prepare the sauce. Drain the tuna, reserving a tablespoon of the oil. In a food processor or blender, combine the drained tuna, anchovy fillets, 3 tablespoons of capers, mayonnaise, and lemon juice. Add the reserved tuna oil. Blend until the sauce is smooth and creamy. Taste and adjust seasoning with salt, pepper, or more lemon juice if needed.
â±ïž 10 minutes - 5
Slice the veal: Once the veal is thoroughly chilled, slice it as thinly as possible. A very sharp knife is essential. For the thinnest slices, you can use a mandoline or a meat slicer if available. Aim for almost translucent slices.
â±ïž 15 minutes - 6
Assemble and chill: Arrange the thinly sliced veal attractively on a serving platter. Spoon the tuna sauce evenly over the veal, ensuring it coats the slices without drowning them. Garnish with the extra capers. Cover the platter tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
â±ïž Minimum 4 hours, ideally overnight
đĄ Proffstips
- âFor the best results, slice the veal paper-thin. A mandoline or meat slicer is highly recommended.
- âThe sauce should generously coat the veal, but avoid overwhelming the delicate meat. Adjust the amount of sauce to your preference.
- âVitello Tonnato is a dish that benefits greatly from being made ahead. The flavors deepen and meld beautifully overnight.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a few pitted green olives to the sauce for an extra briny kick.
- Incorporate a tablespoon of Dijon mustard into the sauce for a slight tang.
- Serve with slices of hard-boiled egg as a garnish.