Vitello Tonnato Cold Veal with Tuna Sauce
Transport your taste buds straight to Italy with Vitello Tonnato, a luxurious cold veal dish crowned with a creamy tuna sauce. Perfect as an appetizer or a light main course, this classic recipe features tender veal loin simmered to perfection with aromatic vegetables, white wine, and bay leaves, then chilled and sliced wafer-thin. The silky tuna sauce, blended with anchovies, capers, and zesty lemon juice, offers a mouthwatering umami punch that pairs beautifully with the delicate veal. Garnished with fresh parsley and served cold, it’s a show-stopping dish that’s ideal for summer gatherings or elegant dinner parties. Pair it with crusty bread or a crisp salad for an effortless yet sophisticated dining experience.
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Recipe Information
Ingredients
- 800 grams Veal loin
- 1 large Carrot
- 1 Celery stalk
- 1 medium Yellow onion
- 2 Bay leaves
- 10 pieces Whole black peppercorns
- 250 milliliters White wine
- 1 liter Water
- 160 grams Canned tuna in olive oil
- 4 pieces Anchovy fillets
- 2 tablespoons Capers (rinsed and drained)
- 150 grams Mayonnaise
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 handful (for garnish) Fresh parsley
Instructions
Place the veal loin in a large pot along with the carrot (peeled and cut into chunks), celery, onion (peeled and halved), bay leaves, black peppercorns, white wine, and a teaspoon of salt.
Pour enough water over the ingredients to cover them completely, and bring the pot to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer, cover the pot with a lid, and cook for approximately 1.5 hours, or until the veal is tender.
Remove the veal from the cooking liquid and let it cool completely before wrapping it in plastic wrap and chilling it in the refrigerator for at least 2 hours (or overnight).
For the tuna sauce, drain the tuna and combine it in a blender or food processor with the anchovy fillets, capers, mayonnaise, lemon juice, and olive oil.
Blend the mixture until it is smooth and creamy. Taste and adjust seasoning with salt or more lemon juice if necessary.
Once the veal is chilled, thinly slice it across the grain using a sharp knife.
Arrange the veal slices on a serving platter, slightly overlapping them, and spoon the tuna sauce evenly over the top.
Garnish with fresh parsley and additional capers, if desired, then refrigerate the dish for at least 30 minutes before serving chilled.
Serve as an appetizer or light main course, accompanied by crusty bread or a fresh salad.
Nutrition Facts
Calories |
3508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.8 g | 293% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 8417 mg | 366% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 11.3 g | ||
| Protein | 258.2 g | 516% | |
| Vitamin D | 16.0 mcg | 80% | |
| Calcium | 543 mg | 42% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4347 mg | 92% | |
*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.
