Vitello Tonnato Recipe
thinly sliced veal, tuna sauce
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Ingredients
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Veal
Tuna Sauce (Tonno)
To Serve / Garnish
Method
Veal
- 1
Prepare and brown
Trim any excess fat and silver skin from the veal roast. Pat dry and season all over with 1 1/2 tsp salt and a few grinds of black pepper. Heat 1 tablespoon olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the veal on all sides until nicely browned, 3–4 minutes per side. Remove the roast and set aside.
- 2
Aromatic base
In the same pot, reduce heat to medium and add the chopped carrot, celery, and onion. Cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes. Add the smashed garlic cloves and cook 1 minute until fragrant.
- 3
Braise
Pour in 150 ml white wine to deglaze the pot, scraping up browned bits. Return the veal to the pot. Add 800 ml water or low-sodium chicken stock (enough to come about halfway up the roast), 2 bay leaves, and 8 peppercorns. Bring to a gentle simmer, then reduce heat to low, cover, and simmer gently until the veal is tender, about 1 hour 15 minutes to 1 hour 30 minutes (internal temp ~68–70°C / 155–158°F). Alternatively, cook in a 160°C (320°F) oven, covered, for the same time.
- 4
Cool in braising liquid
When cooked, remove the pot from heat. Let the roast cool in the braising liquid to room temperature (at least 30–45 minutes) — this helps keep meat moist and makes slicing easier. When cool, remove the veal and reserve cooking liquid for later.
- 5
Chill
Wrap the veal tightly in plastic wrap or place under a weight and refrigerate for at least 4 hours or overnight. Chilling firms the meat so it can be sliced paper-thin.
Tuna Sauce (Tonno)
- 6
Prepare tuna and anchovies
Drain the canned tuna well, pressing out excess oil. Place tuna, rinsed anchovy fillets, and capers in a food processor.
- 7
Process to smooth paste
Pulse the tuna mixture until it forms a relatively smooth paste, scraping down the bowl as necessary. Add the Dijon mustard, lemon juice, and 2 tablespoons extra-virgin olive oil, then pulse to combine.
- 8
Emulsify with mayonnaise
Add 200 g mayonnaise to the food processor and blend until smooth and creamy. With the motor running, add up to 2 tablespoons cold water, one tablespoon at a time, to reach a pourable but still thick consistency suitable for spreading. Taste and season with 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting lemon or salt to preference.
- 9
Adjust texture
If the sauce is too thick, thin with an additional tablespoon of cold water or a little reserved braising liquid. If you prefer a chunkier texture, reserve one tablespoon of tuna, mash it, and fold into the finished sauce.
Assembly & Serve
- 10
Slice veal
Remove the chilled veal from the refrigerator and unwrap. Using a very sharp knife, slice the veal as thinly as possible—ideally 2–3 mm thickness. For easiest slicing, use a long slicing knife and cut against the grain. If needed, partially freeze the roast for 20–30 minutes to firm it further for thinner slices.
- 11
- 12
- 13
Rest and serve chilled
For best flavor, cover the platter and refrigerate for 30–60 minutes to let flavors meld. Serve chilled or at cool room temperature as an antipasto. Pass extra sauce at the table.
