Tonnato Vitello Recipe

Prepare and chop

Chill the veal tenderloin in the coldest part of the refrigerator for at least 30 minutes (or briefly in the freezer for 10 minutes) so it is very firm. Using a sharp knife, trim any sinew and finely dice the veal into 3–4 mm (about 1/8–3/16 in) cubes. Place the diced veal in a chilled bowl.

Mix aromatics and seasoning

Finely mince the shallot and chop the rinsed capers and parsley. Add shallot, capers, parsley, Dijon mustard, olive oil, lemon juice, hot sauce, sea salt and black pepper to the bowl with the veal. Gently fold everything together until evenly combined, tasting for seasoning. Adjust salt, pepper or hot sauce as needed. Keep chilled while preparing the rest.

Blend the sauce

In a food processor or blender, combine drained tuna, mayonnaise, rinsed capers, anchovy fillets, lemon juice, neutral oil and white wine vinegar. Pulse until smooth and creamy, scraping down the sides as needed. If the sauce is too thick, thin with 1–2 tsp cold water or additional olive oil to reach a spreadable consistency.

Adjust seasoning

Taste and season with black pepper and an additional pinch of salt or lemon juice if needed. Chill until ready to plate; the sauce can be made several hours ahead and held in the refrigerator covered.

Slice tuna thinly

Using a very sharp knife, slice the chilled sushi-grade tuna across the grain as thinly as possible (aim for nearly translucent slices). If helpful, partially freeze the tuna for 15–20 minutes beforehand to firm it for cleaner slices.

Season tuna

Arrange the tuna slices on a chilled plate in a single layer or slightly overlapping. Lightly brush or drizzle with 1 tsp extra-virgin olive oil, sprinkle with sea salt, black pepper and a little lemon zest. Keep chilled until plating.

Plate the dish by spooning a 1–1½ tbsp smear or small quenelle of tonnato sauce onto each serving plate where the veal and tuna will be placed.

Using a ring mold (6–7 cm) or freehand, portion about 100 g of the veal tartare and press lightly into the ring if using. Place the tartare next to or slightly on top of the tonnato smear. If you prefer, place a small dollop of sauce on top of the tartare.

Fan or arrange 5–6 slices of the seasoned tuna carpaccio beside the tartare, allowing some overlap so the tuna reads as a delicate layer against the meat.

Garnish with microgreens or baby arugula, scatter the optional whole capers and a few caper pieces from the tartare for accent, and drizzle a teaspoon of extra-virgin olive oil over the tuna and greens. Place 2 pieces of carta di musica or crostini at the side for texture.

Finish with a squeeze of fresh lemon over the tuna and a final crack of black pepper. Serve immediately while components are chilled and crisp.