Vitello Tonnato — Print Recipe

Thin slices of chilled poached veal blanketed in a silky, savory tuna-caper mayonnaise — Piedmont's iconic summer dish.

Ingredients

1 Place veal in a pot with carrot, celery, onion, bay leaves, and water to cover. Bring to a gentle simmer, cook 45-50 min until internal temp reaches 63°C.
2 Remove veal, cool completely, then wrap and refrigerate until fully chilled (at least 2 hours).
3 Blend tuna, anchovies, capers, egg yolks, and lemon juice until smooth. With motor running, drizzle in olive oil to form a creamy sauce. Season.
4 Slice chilled veal paper-thin using a very sharp knife.
5 Arrange slices on a platter, spoon tuna sauce generously over each layer.
6 Garnish with capers and a drizzle of olive oil. Refrigerate 30 min before serving.

Did You Know?

Despite seeming like an unusual pairing, veal and tuna sauce has been one of Italy's most beloved dishes for over 200 years.