Vitello Tonnato Recipe
Make Vitello Tonnato Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Veal
Poaching liquid
Tonnato sauce
To serve
Method
Veal
- 1
- 2
Prepare to poach
Transfer the seared veal to a roasting pan or deep sauté pan large enough to hold it in a single layer.
Poaching liquid
- 3
Combine liquid and aromatics
In the same skillet (do not rinse) add 1 cup dry white wine and scrape up any browned bits, then add 4 cups water, halved onion, chopped carrot, chopped celery, 1 bay leaf, 8 black peppercorns and 1 tsp salt. Bring to a gentle simmer.
- 4
Poach the veal
Pour the simmering liquid and aromatics over the seared veal in the roasting pan until the meat is about two-thirds submerged. Cover the pan tightly with foil or a lid and poach gently in a 300°F (150°C) oven or over a very low stovetop simmer for 45–60 minutes, until an instant-read thermometer inserted in the thickest part reads 135°F (57°C) for medium-rare to 145°F (63°C) for medium. Check after 45 minutes.
- 5
Cool in liquid
Remove the pan from the oven/stove and let the veal cool in the poaching liquid to room temperature (about 30–45 minutes). This keeps it juicy and helps flavor the meat. Transfer the veal and some of the cooling liquid to the refrigerator and chill at least 4 hours or overnight (recommended) to make slicing and assembly easier. Reserve 2 tbsp of the poaching liquid for the sauce if needed.
Tonnato sauce
- 6
Prepare tuna and aromatics
Drain the canned tuna (reserve a little oil if using tuna in oil). In a blender or food processor combine the drained tuna (8 oz), 2 tbsp rinsed capers, 2 anchovy fillets, 1 tbsp lemon juice, 1 tsp Dijon mustard and 3 tbsp mayonnaise.
- 7
Emulsify
With the motor running, stream in 3 tbsp olive oil (or the reserved tuna oil) to form a smooth paste. If the sauce is too thick, add up to 2 tbsp reserved poaching liquid or water, 1 tablespoon at a time, until the sauce reaches a creamy, pourable consistency. Taste and adjust salt and pepper — the anchovies and capers add salt, so little or no additional salt should be needed. Finish with 1/4 tsp freshly ground black pepper.
- 8
Chill
Transfer sauce to a bowl, cover and chill at least 30 minutes to meld flavors. The sauce can be made a day ahead.
Assembly and serving
- 9
Slice veal
Remove chilled veal from refrigerator. Thinly slice across the grain into 1/8–1/4 inch (3–6 mm) slices using a very sharp knife. Arrange slices in an overlapping layer on a serving platter.
- 10
Dress with tonnato
Spoon or ladle the chilled tonnato sauce over the arranged veal slices so each slice gets a thin coating. Alternatively, spread a thin layer of sauce on the platter first and lay slices on top, then finish with more sauce.
- 11
- 12
Storage
Leftovers: keep in an airtight container refrigerated for up to 3 days. The sauce may be stored separately for up to 4 days.