Vitello Tonnato (Cold Veal with Tuna Sauce)
Local name: Vitello tonnato
In short: Thinly sliced poached veal covered with a creamy sauce of tuna, anchovy, capers and lemon. A cold Piedmontese classic made a day ahead. It takes about 1 h 45 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 1 h 15 min
- Resting
- 8 h
- Total
- 1 h 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 325 kcal
Vitello tonnato is a Piedmontese classic that surprises first-timers: cold, thin slices of tender veal under a creamy sauce made from tuna. The veal is gently poached with vegetables and wine, cooled in its broth and sliced, then covered with a smooth sauce of tuna, anchovies, capers, lemon and mayonnaise. It is served as an antipasto in summer and at Christmas. Make it a day ahead; the flavors need time to marry.
Instructions
- Put the veal in a pot just large enough to hold it, with the carrot, celery, onion, bay leaves, peppercorns, wine and salt. Add enough cold water to cover the meat by 2 cm (3/4 inch).
- Bring slowly to a bare simmer over medium heat, skimming off any foam. Cover, reduce the heat to low and poach for 60 to 75 minutes, until a thermometer in the thickest part reads 65°C (150°F).
- Turn off the heat and let the veal cool completely in its liquid, about 1 1/2 hours. This keeps it moist.
- For the sauce, blend the tuna, anchovies, capers, lemon juice and mayonnaise until smooth. Thin with the cooled poaching liquid, a spoonful at a time, until the sauce is thick but pourable, like heavy cream.
- Lift out the veal, pat it dry and wrap it in foil. Chill for at least 4 hours, or overnight, then slice as thinly as you can with a sharp knife.
- Spread a little sauce over a platter, arrange the veal slices in overlapping layers and cover with the remaining sauce. Cover and chill for at least 2 hours.
- Serve cold or slightly cool, decorated with capers and lemon slices.
Tips
- For a lighter sauce, use 100 g (1/3 cup plus 1 tbsp) mayonnaise and thin it with a little more poaching liquid. Taste and add more lemon juice if the sauce seems heavy.
- Poached turkey breast (cooked to 74°C / 165°F) or pork loin (63°C / 145°F) can replace the veal in the same way.
Questions and answers
Why is there tuna sauce on veal?
It is a Piedmontese tradition of pairing mild meat with a savory, salty sauce. The tuna and anchovy sauce seasons the veal and keeps it moist while it chills.
Can I make vitello tonnato ahead of time?
Yes, and it is better after a night in the fridge. It keeps for 3 days, covered, as long as the veal is stored under the sauce.
Is vitello tonnato served hot or cold?
Cold or slightly cool, never hot. Take it out of the fridge 15 minutes before serving so the sauce loosens and the flavors open up.
How long does it take to make Vitello Tonnato (Cold Veal with Tuna Sauce)?
About 1 h 45 min in total: 30 min of preparation and 1 h 15 min of cooking.
How many calories are in Vitello Tonnato (Cold Veal with Tuna Sauce)?
About 325 kcal per serving, with 34 g of protein, 2 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 325 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 2 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
