Classic Vitello Tonnato

What you’ll need

7 tools across 6 steps.

• mixing bowlEssentialsteps 1, 2
• sharp knifeEssentialstep 3
• Cutting boardEssentialstep 3
• Food processorstep 4
• Blenderstep 4
• serving platterstep 5
• plastic wrapstep 5

Method

1. 1

   Prepare the Veal Broth

   In a large pot, combine the 1 medium carrot, 1 medium celery stalk, 1 medium onion, 250 ml dry white wine, 2 leaves bay leaves, 10 whole black peppercorns, and 10 g salt. Add enough 1.5 L water to ensure the veal will be fully submerged.

   Using a good quality white wine will enhance the flavor of your broth and ultimately the veal.

   Timer: 5 minmixing bowl
2. 2

   Cook the Veal

   Bring the broth to a boil, then reduce the heat to a gentle simmer. Carefully add the 800 g veal eye of round to the pot. Ensure it's fully submerged. Cover and simmer gently for 1 to 1.5 hours, or until the veal is very tender when pierced with a fork. The cooking time will vary depending on the thickness of your veal.

   Do not boil vigorously, as this can toughen the veal. A gentle simmer is key for tender results.

   Simmer Veal: 90 minmixing bowl
3. 3

   Cool and Slice the Veal

   Once cooked, remove the pot from the heat and let the veal cool completely in its broth. This helps keep the veal moist and flavorful. Once cool, remove the veal from the broth, pat it dry, and slice it as thinly as possible. An electric slicer or a very sharp knife is recommended for best results.

   Chilling the veal slightly before slicing can make it easier to get very thin, even slices.

   Cool Veal: 120 minsharp knifeCutting board
4. 4

   Prepare the Tonnato Sauce

   In a food processor or blender, combine the drained 200 g canned tuna, 150 g mayonnaise, 30 g capers, 4 fillets anchovy fillets, 15 ml lemon juice, and 30 ml extra virgin olive oil. Blend until completely smooth and creamy. If the sauce is too thick, add a tablespoon or two of the reserved tuna oil or a little of the veal broth until it reaches your desired consistency.

   Taste the sauce and adjust seasoning. You might want a little more lemon juice for brightness or a pinch of salt if needed, though the anchovies and capers add plenty of salinity.

   Timer: 10 minFood processorBlender
5. 5

   Assemble and Chill

   Arrange the thinly sliced veal on a large serving platter, slightly overlapping the slices. Spoon the tonnato sauce generously over the veal, ensuring each slice is well coated. Cover the platter with plastic wrap and refrigerate for at least 2-3 hours (or preferably overnight) to allow the flavors to meld and the dish to chill thoroughly. This recipe makes 6 servings.

   Chilling is crucial for Vitello Tonnato, as the flavors deepen and the sauce sets beautifully. Don't rush this step!

   Chill Vitello Tonnato: 180 minserving platterplastic wrap
6. 6

   Garnish and Serve

   Before serving, garnish the Vitello Tonnato with extra capers and a sprinkle of fresh chopped 10 g parsley. A drizzle of extra virgin olive oil can also be added for extra richness. Serve cold as an appetizer or a light main course.

   Serve with crusty bread to soak up any extra sauce. A crisp white wine pairs wonderfully with this dish.

   Timer: 5 min