Italian
Vitello Tonnato
A Piedmontese classic of tender poached veal served cold under a silky tuna, anchovy, and caper sauce. The meat rests in its aromatic cooking broth so it slices cleanly and stays delicate.
Watch it madeFATTO IN CASA PER VOI · 8:50
Ingredients
- Veal eye of round or top round350g
- Dry white wine250ml
- Water500ml, or enough to cover
- Carrot1 small, roughly chopped
- Celery stalk1, roughly chopped
- Yellow onion1/2, roughly chopped
- Bay leaf1
- Black peppercorns6
- Fine sea saltto taste
- Oil-packed tuna120g, drained
- Anchovy fillets in oil3
- Salt-packed capers1 tbsp, rinsed, plus more to garnish
- Hard-boiled egg yolks2
- Extra-virgin olive oil3 tbsp
- Lemon juice1 tbsp
- Reserved veal cooking broth3 to 5 tbsp
- Lemon slices2, to garnish
Method
- Tie the veal with kitchen string so it keeps an even shape.
- Place the veal in a narrow saucepan with the wine, water, carrot, celery, onion, bay leaf, peppercorns, and a generous pinch of salt.
- Bring just to a simmer, skim the surface, then cook very gently for 55 to 70 minutes, turning once, until the veal is tender and cooked through but still moist.
- Remove the pan from the heat and let the veal cool completely in its broth.
- Lift out the veal, strain and reserve the broth, then wrap the meat and chill it for at least 2 hours.
- Blend the tuna, anchovies, rinsed capers, hard-boiled egg yolks, olive oil, lemon juice, and 3 tablespoons of reserved broth until smooth.
- Add more reserved broth a spoonful at a time until the sauce is creamy and pourable, then taste and adjust with salt or lemon juice.
- Slice the chilled veal very thinly across the grain with a sharp knife.
- Arrange the slices slightly overlapping on a serving plate and coat them evenly with the tuna sauce.
- Cover and refrigerate for at least 1 hour so the flavors settle.
- Serve cool, garnished with rinsed capers and lemon slices.
Common questions
Can I substitute another cut of meat for veal eye of round or top round?
Yes: boneless beef eye of round or top round works best if veal is unavailable. Choose a lean, uniform roast so it slices thinly. Avoid fatty or irregular cuts, which cook unevenly and won’t chill and slice as cleanly.
How long does Vitello Tonnato take, including chilling time?
Plan on about 2.5 to 3.5 hours total. The veal usually simmers 55 to 70 minutes, then needs to cool in the broth and chill at least 2 hours before slicing. The sauce can be made while it cools.
What are the most common mistakes to avoid when making the sauce and veal?
Don’t boil the veal hard or it will turn dry and stringy. Don’t skip cooling it in the broth, which helps keep it moist. For the sauce, add broth slowly; too much at once can make it thin and bland.
How should I store leftovers, and how long do they keep?
Store sliced veal and sauce separately in airtight containers in the refrigerator. They’ll keep for up to 3 days. The sauce may thicken when chilled; stir in a little reserved broth or water before serving to loosen it.
What is the best way to serve Vitello Tonnato?
Serve it very cold or cool, with the veal sliced paper-thin and the sauce spooned over just before serving. It works well as an antipasto with lemon wedges, capers, and crusty bread, or with a simple green salad.