Vitello tonnato (veal with tuna sauce)

Vitello tonnato is a cold Piedmontese starter or summer main course: thinly sliced, tender poached veal in a creamy tuna and caper sauce. It is a surprising combination but a wonderfully balanced one — it can be made ahead, which makes it excellent for entertaining.

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Method

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1. Put the meat in cold water with the vegetables, bay leaf, pepper and wine (the water should just cover it), add salt, bring to the boil, then cook gently, covered, for 50-60 minutes, until the centre reaches about 65°C. ⏱ Timer: 50 min
2. Let the meat cool in its cooking liquid, then take it out and rest it in the fridge for at least 4 hours (ideally overnight). Set aside some of the cooking liquid.
3. For the sauce, blend the tuna, anchovies, capers, mayonnaise and lemon juice smooth with a hand blender. Thin it with 3-4 tbsp of the cooking liquid until it is pourable but still coats a spoon. Season with salt to taste.
4. Slice the chilled meat very thinly with a sharp knife.
5. Spread some of the sauce on a platter, arrange the slices on it, then coat them with the remaining sauce.
6. Cover and chill for at least another hour. Garnish with capers and lemon slices before serving.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Cook the meat only over low heat, just barely simmering, otherwise it becomes dry and stringy; the centre should reach about 65°C.
• Let it cool completely in its cooking liquid and then rest it in the fridge — it can be sliced thinly when cold and stays juicy that way.
• Adjust the consistency of the sauce with the cooking liquid: it should be pourable but cling.
• It is best 1 day after assembling, but keep it in the fridge for no more than 2 days.

Frequently asked questions

Can it be made with a meat other than veal?

Yes, pork loin or turkey breast can be used too, but the flavour differs from the traditional one.

What do we serve it with?

On its own as a starter with fresh bread, or as a summer main course with a salad.

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