Vitello Tonnato
Silky tonnato sauce coats tender sliced veal in this elegant Italian classic. Anchovies and tuna create a bold, briny umami depth that transforms simple ingredients into a showstopper.
- Total time
- 55 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Place veal, onion, carrot, celery, and bay leaf in a pot. Cover with water. Bring to a boil over high heat.
Step 2
Reduce to a gentle simmer, cover, and cook until veal is fork-tender, 35–40 minutes.
Step 3
Remove veal and cool on a cutting board. Discard vegetables and cooking liquid.
Step 4
Combine tuna, anchovies, lemon juice, and egg yolk in a food processor. Pulse until chunky.
Step 5
With the processor running, drizzle in half the oil in a thin stream until the sauce emulsifies.
Step 6
Add vinegar, capers, and remaining oil. Pulse just to combine. Season with salt and black pepper to taste.
Step 7
Slice veal into 1/4-inch-thick pieces. Arrange on a platter in overlapping layers.
Step 8
Spoon tonnato sauce over veal. Scatter parsley on top and serve chilled or at room temperature.
Tools you’ll need
- 6–8 qt pot
- cutting board
- sharp knife
- food processor
- serving platter
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