Vitello Tonnato
Experience the timeless elegance of Italian cuisine with Vitello Tonnato, a classic dish from Piedmont that perfectly balances simplicity and sophistication. This chilled delicacy features tender, slow-simmered veal loin, infused with aromatic vegetables, white wine, and bay leaves, then thinly sliced and paired with a luscious, velvety tuna sauce. The creamy sauce, made with tuna, anchovy fillets, capers, mayonnaise, and a hint of fresh lemon juice, brings a harmonious blend of savory, tangy, and briny flavors that elevate every bite. Garnished with fresh parsley, Vitello Tonnato is a show-stopping appetizer or light entrée, ideal for summer gatherings or elegant dinner parties. Serve it cold for a refreshing and exquisite experience that embodies the best of Italian culinary tradition. Keywords: Vitello Tonnato recipe, Italian veal dish, tuna sauce, Piedmont cuisine, classic Italian appetizer.
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Recipe Information
Ingredients
- 800 grams Veal loin
- 250 ml White wine
- 500 ml Vegetable broth
- 1 large Carrot
- 1 Celery stalk
- 1 medium Onion
- 2 tbsp Olive oil
- 2 Bay leaf
- 1 tsp Salt
- 200 grams Tuna in olive oil
- 4 Anchovy fillets
- 2 tbsp Capers
- 150 grams Mayonnaise
- 1 tbsp Lemon juice
- 0.5 tsp Black pepper
- 2 tbsp Parsley
Instructions
Begin by preparing the veal. Peel and roughly chop the carrot, celery, and onion. Set them aside.
In a large pot, heat the olive oil over medium heat. Add the chopped vegetables and sauté for about 5 minutes, until they begin to soften.
Add the veal loin to the pot, searing it on all sides for approximately 8 minutes to seal the juices.
Pour in the white wine and let it cook for about 3 minutes until slightly reduced.
Add the vegetable broth and bay leaves to the pot. Bring the mixture to a simmer.
Season with salt and black pepper. Cover the pot with a lid and let it simmer gently for about 60-70 minutes, or until the veal is cooked through.
Once the veal is cooked, remove it from the pot and let it cool completely. Then wrap it in plastic wrap and chill in the refrigerator for at least 2 hours.
Meanwhile, prepare the tuna sauce. In a food processor, combine the tuna with its olive oil, anchovy fillets, capers, mayonnaise, and lemon juice. Blend until smooth and creamy.
Taste the sauce and adjust seasoning if necessary with more lemon juice or a pinch of salt.
Once the veal is well chilled, slice it thinly against the grain using a sharp knife.
Arrange the slices on a serving plate, slightly overlapping each other.
Spread a generous layer of the tuna sauce over the veal slices, ensuring every slice is covered.
Sprinkle the chopped fresh parsley over the top for garnish.
Serve the vitello tonnato cold, optionally accompanied by more capers or a lemon wedge.
Nutrition Facts
Calories |
4018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.4 g | 327% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 10913 mg | 474% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 20.9 g | ||
| Protein | 319.1 g | 638% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 578 mg | 44% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5624 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
