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Ingredients
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For the Vitello (Veal)
For the Tonnato Sauce
For Garnish
Method
Preparing the Vitello
- 1
Sear the Veal
Heat olive oil in a large skillet over medium-high heat. Season the veal roast with salt and pepper, then sear on all sides until browned.
- 2
Cook the Veal
Transfer the veal to a pot and add the chopped carrot, celery, onion, white wine, and water. Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 hours or until the veal is tender.
- 3
Cool the Veal
Once cooked, remove the veal from the pot and let it cool completely. Reserve the cooking liquid.
Making the Tonnato Sauce
- 4
Blend the Ingredients
In a blender, combine the canned tuna, capers, mayonnaise, Parmesan cheese, and lemon juice. Blend until smooth, adding a little reserved cooking liquid to reach desired consistency.
- 5
Season the Sauce
Taste and season with salt and black pepper as needed.
Assembling the Dish
- 6
Slice the Veal
Once the veal is cool, slice it thinly and arrange the slices on a serving platter.
- 7
Top with Sauce
Generously spoon the tonnato sauce over the sliced veal.
- 8
Garnish
Garnish with additional capers, Parmesan shavings, and chopped parsley.
